stonewall kitchen COOKING SCHOOL November 2020 – April 2021
demonst rat ion c l asse s 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool
What � Expect?
• You’ll receive generous portions
of each course and a complete recipe packet to recreate the meal at home! • Complimentary water, coffee and tea are available during class. Wine and beer may also be purchased by guests 21 years and older. No alcohol may be brought in from outside the school. • T he classroom is air-conditioned but the temperature may vary during the course of the class. We suggest you bring a sweater to ensure you are comfortable. • P roducts are 10% off in our Cooking School, valid only on the day of your class. • C ookbooks are sold separately and will be available for purchase on the class date.
Note that we’ll be temporarily limiting class sizes and implementing several new procedures to ensure the well-being of our guests and staff. Please visit our website for policy details to guarantee a safe and happy visit.
Demonstration Cla�es
Classes are demonstration only, with
plenty of opportunity to learn new tips,
Locally Sourced Ingredients In order to provide the best culinary experience to our guests, we choose to source fresh food and products from local growers, artisans and suppliers whenever possible. • Our eggs are laid by free-range chickens. • O ur poultry is humanely raised and fed a vegetarian diet without antibiotics or growth hormones.
Substitution and Allergen Policy
ask questions and interact with the chef
Please note that our cooking classes are
and staff. These are not “hands-on” classes.
demonstrated by professional chefs who predetermine all recipes. Recipes are prepared based on reservations; therefore,
Payment Policy
we cannot make substitutions or individual
Credit card payment must be made at the time of registration. (Your card will not be charged until the day of the class.)
accommodations for taste preferences, nor take into consideration any food allergies. Please read class descriptions carefully for flavors and ingredients prior
Cancellation Policy
availability and seasonality.
Although we make every effort to avoid cancellations or changes to our calendar, we reserve the right to cancel any class due to low registration, inclement weather or instructor illness.
Company in North Berwick, Maine.
Private Parties
Refund Policy
• We are committed as a company to
Our facility is also available for
environmental practices that minimize
private parties! Whether it is for
consumption of natural resources,
a bridal luncheon, birthday dinner,
including recycling, composting and
family get-together or corporate team
using sustainable manufacturing
outing, we look forward to working with
and retail methods.
you to make your event enjoyable.
All fees are refundable and/or transferable up to 48 hours prior to the scheduled class. No refunds will be given for cancellations with less than 48 hours notice. For group reservations of five or more seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued.
• Our meats, produce, seafood and dairy are all locally sourced. • We proudly serve a special blend of coffee exclusively prepared for us by our friends at Carpe Diem Coffee Roasting
Denotes Vegetarian Class 2
to signing up for a class. Occasionally, we may need to substitute instructors and/or alter recipes due to ingredient
Denotes Gluten Free Class
Check out our class schedule and register online at STONEWALLKITCHEN.COM/COOKINGSCHOOL or call 877.899.8363.
november Sunday | November 1 | 11:30am–1:00pm
A Ver� Berr� Brunch
chef instructor $45
Enjoy a breakfast that is delicious, healthy and full of antioxidants. • Spinach Salad with Blueberries, Walnuts and Pomegranate Vinaigrette • Strawberry Banana Stuffed French Toast • Crispy Hash-Browned Sweet Potatoes • Granola, Yogurt and Fresh Berry Parfait Tuesday | November 3 | 11:30am–1:00pm
Election Da�!
chef instructor $55 Enjoy this red, white and blue-inspired menu. • Red, White and Blue Salad - sautéed rainbow chard, raw beets and goat cheese with raspberry vinaigrette • Pork Tenderloin with Three Berry Salsa • Garlicky Cheesy Mashed Red Potatoes
Thursday | November 5 | 11:30am–1:00pm
Fall F lavors to Remember chef instructor
Wednesday | November 4 | 11:30am–1:00pm
• Seared Maple Pork Chops with Pear
Enjoy restaurant favorites made simple.
• Cranberry Walnut Couscous • Brownie Parfait with Peppermint Patties
• Wonton Soup - this traditional Chinese comfort food is now a staple of Chinese American takeout
Friday | November 6 | 11:30am–1:00pm
• General Tso’s Chicken with Sichuan Dry-Roasted Green Beans
Cider Fest!
pat t y r o c he $55 Cider is ideal for all sorts of autumn recipes. with Cider Dressing • Hard Cider-Braised Pork Shoulder • Cheesy Creamy Grits • Kicked-Up Coleslaw - sweetened with apple cider and just a hint of cayenne • Warm Apple Cider-Glazed Donuts served with a Scoop of Vanilla Ice Cream and Caramel Drizzle Friday | November 6 | 6:00pm–7:30pm
Culinar� Ma�ic
nicole galbadis
flavor combinations!
It’s time for some comfort food!
• Crostini Stacks of Pan-Fried Goat
• Creamy Yukon Gold Mashed Potatoes • Sautéed Green Beans with Toasted Garlic Crumbs • Pumpkin Roulade with Cream Cheese Filling and Candied Walnuts
• Shrimp Lo Mein - “stirred noodles” with fresh shrimp and a boatload of flavor! • Five-Spice Poached Pears in Wine a dessert that can easily be made in advance
• Radicchio Waldorf Salad
You’ll be enchanted by these
Pan Gravy and Cranberry Compote
$55
Bacon Lardons and Crispy Croutons
$60
• Sliced Turkey Breast with White Wine
chris toy
• Wedge Salad with Blue Cheese,
pat t y r o c he
Roasted Butternut Squash
Eas� Chinese C���in�
This menu has flavors you won’t soon forget!
When the Leaves Fall
• Harvest Salad with
Saturday | November 7 | 11:30am–1:00pm
$50
• Sautéed Lemony Haricots Verts • Red, White and Blue Cheesecake Bars
cookbook signing
$65
Cheese, Apricot Preserves and Arugula tossed in Nic’s secret vinaigrette • Pan-Seared Scallops atop a
Saturday | November 7 | 6:00pm–7:30pm
Tastin� Traditions with Wine Pairings
jessica michaud $75 Master the secrets of pairing wine with classic Italian dishes. • Lemon, Spinach and Wild Mushroom Orzotto with Parmesan • Shrimp Fra Diavolo - succulent shrimp and spicy tomato sauce over vermicelli pasta • Chicken Piccata - chicken cutlets with lemons, capers and a tangy pan sauce, served alongside roasted asparagus spears • Almond Biscotti with Fresh-Churned Ricotta Gelato Sunday | November 8 | 11:30am–1:00pm
Harvest Offerin�s
Polenta Cake with Crispy Bacon
brent hazelbaker
and Maple Butter Drizzle
$55
• Grilled Flank Steak with Pesto served alongside Oven-Roasted Lemon Potatoes • S’mores Cupcakes
The simplest ingredients create the most extraordinary meals. • Calamari with White Bean Salad over Arugula with Lemon Thyme Dressing • Hudson Valley Steelhead Trout with Sautéed Spinach and Harvest Rice • Almond Cake with Pineapple Rum Compote 877.899.8363
3
chef instructor
What’s C���in�?
ebri el as seen on
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Lunch at the Bistro
Friday | November 13 | 11:30am–1:00pm c
Tuesday | November 10 | 11:30am–1:00pm
stephanie cmar
Top Chef
$60
$60
You’ll love this meal inspired by bistro classics.
Join Top Chef Season 17
• Tart Apple Salad - crisp apples, romaine
contestant Stephanie Cmar as she
ch ef
Saturday | November 14 | 6:00pm–7:30pm
Winter Ni�ht b� the Fire
chef instructor $65
Let this winter-themed menu keep you warm.
and frisée along with fresh herbs and
shares her recipes for success!
• Cheddar and Herb Popover with Apple Butter
champagne Dijon vinaigrette
• Chipotle Chicken Salad with Tomatillo
• Beef Filet with Cognac Onion Sauce
• Marinated and Grilled Hanger Steak with Caramelized Shallots • Oven-Baked Shoestring Fries
Ranch Dressing and Seasonal Vegetables • Stuffed Avocado with Jonah Crab Meat, Bell Peppers and Sriracha Aioli
• Crème Caramel - a traditional French
• Roasted Salmon with Barbecue Glaze
dessert, topped with velvety custard
and Mango Salsa served alongside
and golden caramel
Jicama and Tomato Salad • Strawberry Trifle - layers of pound cake,
Wednesday | November 11 | 11:30am–1:00pm
Salute to Our Soldiers
pat t y r o c he
• Sautéed Brussels Sprouts with Nutmeg Cardamom Cream and Pancetta Breadcrumbs • Crispy Baked Potato Wedges with Herb Gremolata • Puffed Pastry Mascarpone and Fruit Napoleon with Chocolate Drizzle
cookbook signing
vanilla pastry cream and fresh berries Friday | November 13 | 6:00pm–7:30pm
Sunday | November 15 | 11:30am–1:00pm
Korean Home C���in�
No mess hall here! These are
Fall Harvest
American classics done right.
$65
va n e s s a s e de r
• Camo Greens - a mixed greens salad with
This fanciful feast highlights
$65
$50
fresh herbs and housemade ranch dressing • Military Meatloaf - a combination of beef, pork and veal served with onion mushroom gravy • Cheesy Creamy Potatoes with Fresh Chives • Brownie Hot Fudge Sundae with Housemade Vanilla Bean Ice Cream
chef instructor
fall’s finest flavors.
These authentic Korean dishes are easy enough for you to prepare in your own kitchen.
• Butternut Squash Soup
• Korean-Inspired Kale Salad
with Cinnamon Croutons • Rib-Eye Steak with Béarnaise Sauce
• Korean Fried Chicken
• Roasted Fingerling Potato Salad
• Haemul Pajeon - a Korean seafood pancake with dipping sauce
• Marinated Kale with Gouda and Shaved Apple • Pineapple Upside-Down Cake with Tillen Farms Bada Bing Cherries®
Thursday | November 12 | 11:30am–1:00pm
pat t y r o c he
Saturday | November 14 | 11:30am–1:00pm
Top Chef
You’ll be glad to have a seat at this table.
$60
• Wild Mushroom and Onion Soup
Chef Stephanie Cmar prepares
with Sherry and Fresh Thyme • Brined Turkey Roulade with Fontina and Sage served with Pinot Noir Gravy • Classic Potatoes Gratin with Parmesan and Cream • Green Beans with Lardons • Cranberry Almond Shortbread Tart with Cinnamon Ice Cream
ch ef
a delicious and memorable meal. • Minestrone Soup with Fig and Cheese Toast • Fried Gnocchi with Brussels Sprouts, Sage and Squash • Flaky Chicken Hand Pies with Fennel and Apple Salad • Citrus Cheesecake with Blood Oranges and Lime
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The Private Chef stephanie cmar
$60
lebri
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Thankful Fea�t
STONEWALLKITCHEN.COM/COOKINGSCHOOL
• Beef Bulgogi served with Rice and Lettuce Wraps - thin marinated slices of beef that are grilled to perfection • Sponge Saeng Cream Fruit Cake Tuesday | November 17 | 11:30am–1:00pm
Celebrate Squash!
chef instructor $45
Packed with nutrients and extremely versatile, squash is worth celebrating. • Spaghetti Squash with Ricotta and Gremolata • Pasta with Roasted Delicata Squash and Sage • Side Salad of Tomatoes, Cucumbers and Basil • Pumpkin and Molasses Tart with Fresh Whipped Cream
Wednesday | November 18 | 11:30am–1:00pm
Aftern��� Indulgence
cookbook signing Friday | November 20 | 6:00pm–7:30pm
pat t y r o c he
F lavor Bomb
$50
bill collins
Take an afternoon to enjoy some great
$70
food you can make at home.
Sunday | November 22 | 11:30am–1:00pm
An Herbivore’s Delight
chef instructor $50
This is a delicious and satisfying meal for anyone!
• Herb Salad with Feta - parsley, fresh mint
This menu touches all the senses!
and Bibb lettuce with lemon vinaigrette
• Maryland-Style Crab Soup with tomatoes and featuring fresh Jonah crab meat from Maine
• Caramelized Pepper and
• Rib-Eye Steaks with Red Wine and Blue Cheese Sauce
with Tapenade Toasts
• Roasted Chicken with Capers, Olives and Tomatoes • Rice Pilaf with Golden Raisins • Apricot Fig Compote over Frozen Yogurt - flavors of cardamom, fennel and ginger served with house-churned frozen yogurt Thursday | November 19 | 11:30am–1:00pm
Tast� Bites from the Sea pat t y r o c he
• Smashed Potato and Scallion Pancakes • Carrots with Honey and Fresh Ginger • Autumn Apple Cinnamon Cake
cookbook signing Saturday | November 21 | 11:30am–1:00pm
In the Kitchen with Chef Bill
$55 Enjoy some of New England’s best dishes. • Cup of Crab Corn Chowder • Salmon Cakes served on a Bed of Dressed Mixed Greens with Dill Aioli
• Mesclun Greens and Winter Citrus Salad with Poppy Seed Dressing Onion-Baked Eggs in Tomato Sauce • Roasted Winter Squash Medley • Apple Galette with Housemade Vanilla Ice Cream Tuesday | November 24 | 11:30am–1:00pm
A Down East Thanks�ivin�
chef instructor
$60
bill collins
You’ll love this New England-style meal
$60
as a different take on turkey day. • Crab and Shrimp Stew with Saffron Cream
• Rice Pilaf with Carrot, Parsley and Pecans
A delicious meal and a hearty personality make for a wonderful time!
• Warm Apple Dutch Baby
• Crab Crostini with Parmesan and Scallions
• Side Salad of Greens with
with Fresh Whipped Cream
• Chicken Provençal
and Salted Caramel Drizzle
• Caramelized Onion and Cauliflower Savory Tart
shanna & brian o’hea
ebri el as seen on
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Lunch at the Kennebunk Inn
c
Friday | November 20 | 11:30am–1:00pm
Chopped ch ef
• Smashed Sweet Potatoes with Cinnamon • Double Chocolate Orange Walnut Biscotti Saturday | November 21 | 6:00pm–7:30pm
We’re Talkin� Turk ey
$50
with Beer Pairings
Savor a tasty meal put together
tom madden
by these celebrated chefs! • Lemon Parmesan Celeriac Salad • Turkey Meatballs with Roasted Peppers and Pistou • Banana Cake with Cream Cheese Frosting
“It was delicious! I finished every morsel!” David B.
• Lobster Pot Pie with Flaky Parmesan Crust Lemon Dijon Vinaigrette • Blueberry Pie with Vanilla Ice Cream Friday | November 27 | 11:30am–1:00pm
Tur�� Vacation
chef instructor
$60 This menu features seafood for a post-Thanksgiving treat.
Lone Pine Brewing Company
• Crab Cake with Spicy Remoulade
$70
• Seafood Pot Pie - lobster, shrimp
Learn how to pair great brews with Thanksgiving flavors.
and clams in a light creamy sauce with a puffed pastry crust
• Roasted Butternut Squash Soup with Curried Pecans, Apples and Goat Cheese
• Side Salad of Greens and Crisp Vegetables
• Traditional Roasted Turkey with Cranberry Pecan Stuffing and Gravy
• Raspberry Swirl Lemon Curd Bar
with Pomegranate Vinaigrette
• Mashed Parsnips and Pears • Haricots Verts with Browned Butter and Roasted Chestnuts • Warm Oat and Nut Cherry Crisp with Vanilla Ice Cream
877.899.8363
5
Friday | November 27 | 6:00pm–7:30pm
Fall in Sonoma
chef instructor
cookbook signing Sunday | November 29 | 11:30am–1:00pm
Hostess with the Mostest
$55 Enjoy these dishes inspired by wine country. • Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing
Wednesday | December 2 | 11:30am–1:00pm
Sweet & Savory
pat t y r o c he $55
These diverse flavors will
dana moos
satisfy all your cravings.
$55
• Wild Mushroom Soup served
• Roasted Chicken with Pinot Noir Sauce
Dana will share her secrets for creating
alongside a Petite Popover
• Roasted Butternut Squash Risotto
the perfect B&B-inspired brunch.
with Herb Compound Butter
with Sugared Walnuts • Honey-Baked Black Mission Figs with Orange and Ginger served over Vanilla Zabaglione Saturday | November 28 | 11:30am–1:00pm
Pumpkin Patch P icnic chef instructor
$55 Here’s a take-along meal that’s totally delicious. • Crunchy Cranberry Waldorf Salad
• Moscato-Poached Pears with Chocolate Ganache, Balsamic Glaze and Toasted Almonds • Black Pepper Biscuits with Lobster,
• Herb-Crusted Pork Tenderloin with Shallot Pan Sauce • Carrots and Gorgonzola Mash • Roasted Asparagus with
Sherry Cream, Roasted Tomatoes and
Balsamic Reduction
Parmesan topped with a Poached Egg
• Ginger Pear Cake with
• Blueberry and Peach Crumble
Spiced Whipped Cream
with Fresh Whipped Cream Thursday | December 3 | 11:30am–1:00pm
december Tuesday | December 1 | 11:30am–1:00pm
Heart� Favorites
chef instructor $55
Chicken with herbs and housemade
• Loaded Potato Packet
Italian Bistro Lunch chef instructor
• Caprese Salad with Basil Pine Nut Pesto
• Apple Hand Pies
$50
• Chicken Piccata - a sauce made
• Pulled Pork Barbecue Sandwich • Country-Style Three Bean Salad
This is the perfect lunch to warm you up! Saturday | November 28 | 6:00pm–7:30pm
Dinner b� the Sea
dana moos $70
• Mixed Greens Salad with Tomatoes,
seafood for dinner. • Lobster, Mango and Avocado Salad with Citrus Vinaigrette
and Lemon Dijon Vinaigrette
• Lemon Pound Cake Trifle
• Zuppa Toscana - a hearty soup of bacon, • Brie and Fig Jam Grilled Cheese with Rosemary Butter on Housemade Ciabatta • Chocolate Crème Brûlée
A French-Inspired Menu
pat t y r o c he $60
you’ll make over and over. • Creamy Leek and Potato Soup
• Individual Cauliflower Gratin
• Triple Chocolate Cheesecake
Friday | December 4 | 11:30am–1:00pm
These are classic French recipes
and Smoked Red Pepper Aioli with Truffle Oil alongside
• Housemade Fettucine • Creamed Spinach
• Seared Scallops with Brown Butter
Garlic-Roasted Broccolini
of white wine, lemon, capers and garlic
Olives, Shaved Parmesan
sweet Italian sausage, potatoes and kale
Nothing’s better than fresh
pasta will leave you feeling satisfied.
“Absolutely amazing food with a friendly and fun staff! We will be back!” Nancy T.
• Classic Beef Bourguignon - a rich stew of beef slow cooked with carrots, mushrooms and onions in red wine • Gratin of Cauliflower alongside Baby Spinach with Mornay Sauce • Crêpes with Apples and Cinnamon
6
STONEWALLKITCHEN.COM/COOKINGSCHOOL
Friday | December 4 | 6:00pm–7:00pm
Knife Skills 101
j a n e s t. p i e r r e $60
Learn specific knife cuts during class. We’ll also talk knife storage and care. • BLT Salad • Skirt Salad with Chimichurri • Roasted Fingerling Potatoes with Rosemary • Roasted Balsamic Cherry Tomatoes • Chocolate Sheet Cake with Bittersweet Chocolate Ganache and Toasted Pecans
cookbook signing Saturday | December 5 | 11:30am–1:00pm
Ra�e Bakin�
kathy gunst & kather ine alford $50
This menu showcases the transformative power of flour, fury and women’s voices. • Served with a Light Lunch: Pasta e Fagioli with White Beans and Basil served alongside Winter Cobb Salad - roasted squash, spiced chickpeas, apples, salted pecans and pomegranate • Pigs in a Blanket with Two Mustards • Chocolate Pudding • Apple Pear Galette • Pineapple Upside-Down Cake • (Don’t Call Me) Honey Cake with Honeycomb Candy Saturday | December 5 | 6:00pm–7:00pm
Dim Sum Part�
Sunday | December 6 | 11:30am–1:00pm
Thursday | December 10 | 11:30am–1:00pm
chef instructor
Middle Eastern Inf luences
chef instructor
$55
$50
Enjoy some brunch ideas from one of New York’s most iconic restaurants!
Cozy up to these warmly spiced dishes.
Tavern on the Green Holida� Brunch
• Chilled Jumbo Shrimp Cocktail with Stonewall Kitchen New England Cocktail Sauce and Fresh Lemon
• Hummus Plate with Housemade Pita Bread • Coconut Curry-Braised Chicken served over Couscous
• Eggs Benedict Florentine - a poached egg, grilled Canadian bacon, creamed spinach and hollandaise sauce
• Roasted Carrots with Za’atar - a seasoning blend of thyme, oregano, marjoram and sumac
• Crispy Duck Fat Smashed Potatoes
• Rosewater Cardamom Rice Pudding with Pistachio Garnish
• New York Cheesecake with Raspberry Compote and Lemon Curd
• Eggplant and Vegetable Ragout
Friday | December 11 | 11:30am–1:00pm Tuesday | December 8 | 11:30am–1:00pm
Lovin’ from the Oven
Low & Slow
pat t y r o c he
$55
Enjoy the goodness of oven-baked dishes.
Enjoy a barbecue lunch slow cooked for big flavors.
• Baked Stuffed Mushrooms with Pecorino Romano
• Fried Green Tomatoes with Buttermilk Dressing
• Salmon with Creamy Lemon Dill Sauce
chef instructor
• Barbecue Pork Butt - slow-braised pork served with tangy barbecue mop sauce • Macaroni and Cheese
$50
• Sautéed Kale with Olive Oil, Sherry Vinegar, Red Pepper Flakes and Minced Garlic • Crispy Rosemary Oven Fries
• Southern-Style Spoon Bread
• Housemade Doughnuts filled with Jam and dusted with Powdered Sugar
• Sweet Potato Pie with Fresh Whipped Cream
Friday | December 11 | 6:00pm–7:00pm
Wednesday | December 9 | 11:30am–1:00pm
Rin� in the Holidays pat t y r o c he $65
Celebrate the season with this sumptuous feast and all the trimmings.
Celebrate the Festival of Li�hts chef instructor
$55 You’ll love these traditional Hanukkah dishes.
• Light and Crisp Chopped Salad
• Potato Latkes with Applesauce, Sour Cream and Green Onions
Experience bite-sized dumplings
• Standing Rib Roast with Horseradish Cream Sauce and Roasted Potatoes
• Beef Brisket with Onions, Leeks, Carrots and Parsnips
and other classic Chinese flavors.
• Yorkshire Pudding
• Chinese Steamed Shrimp Dumplings
• Brussels Sprouts and Parsnips with Toasted Pecans
• Noodle Kugel - noodles in custard sauce, baked until the edges are crisp
chef instructor $50
• Spareribs with Black Bean Sauce • Pork Fried Rice - ground pork, mushrooms, shredded carrots and bean sprouts • Coconut Mango Pudding
• Sour Cream Chocolate Bundt Cake with Chocolate Ganache served with Fresh Whipped Cream
• Oven-Roasted Brussels Sprouts with Cranberries and Pecans • Chocolate Rugelach - tender butter crust wrapped around a bittersweet chocolate filling 877.899.8363
7
cookbook signing Saturday | December 12 |11:30am–1:00pm
Maine Gif �s from the Sea
christine burns rudalevige $70 This lunch is filled with seafood treasures. • Broiled Oysters with Garlic Lemon Butter • Spicy Pasta with Clams, Mussels and Chorizo • Seared Scallops with Pistachio Gremolata and Arugula Orange Salad • Bumbleberry Lattice-Topped Pie
Tuesday | December 15 | 11:30am–1:00pm
Friday | December 18 | 11:30am–1:00pm
chef instructor
pat t y r o c he
$55
$55
Everyone will love these Southern favorites.
These brilliant flavors are sure
• Shrimp and Grits Mini Cakes
to enhance your next gathering!
A Southern Holiday
with Red Pepper Jelly • Pomegranate-Glazed Ham - featuring pomegranate molasses, honey, Dijon mustard and allspice • Mashed Potatoes with Golden Onions and Blue Cheese • Balsamic-Roasted Sweet Potatoes and Butternut Squash • Lemon Ice Box Pie
Let’s Get Together
• French Lentil Soup with a Parmesan Crisp • Smoked Paprika Pork Roast with Fig and Stout Barbecue Sauce • Roasted Squash Risotto with Toasted Walnuts • Massaged Kale Salad with Apple Cider Vinaigrette • Cranberry Apple Pear Hand Pies with Caramel Dipping Sauce
Saturday | December 12 | 6:00pm–7:30pm
Dinner at Grandma’s House
Wednesday | December 16 | 11:30am–1:00pm
chef instructor
$55
Seaside Yuletide
$50
Make time for a special lunch during
$60
A Surf & Turf Lunch
pat t y r o c he
Friday | December 18 | 6:00pm–7:00pm
chef instructor
These all-time favorites will
this busy time of year!
This is a seafood lover’s ideal holiday menu.
remind you of home.
• Mini Scallop Po’ Boy
• Lobster Stew with Housemade
• Roasted Beet Salad with Honey Dijon Vinaigrette • Classic Roasted Chicken
with Spicy Mayonnaise • Roasted Baby Back Ribs - dry-rubbed and finished with honey barbecue sauce
Tarragon Crackers • Roasted Salmon and Scallops with Orange Champagne Beurre Blanc
• Macaroni with Three Cheeses
• Applewood-Smoked Bacon Baked Beans
• Fennel and Potato Gratin
• Sautéed Green Beans and Mushrooms
• Slaw of Jicama, Apple and Fennel
• Poached Pears with Champagne,
• Garlic-Roasted Tomatoes
• Pear Cobbler with Ginger Oat Crumble
• Apple Cinnamon Upside-Down Cake
cookbook signing Sunday | December 13 | 11:30am–1:00pm
Roasty Toasty
va n e s s a s e de r $55
Here’s a hearty brunch to enjoy. • Roasted Squash and Chestnut Tart • Herb and Butter-Roasted Spatchcock Chicken • Whipped Turnip Potatoes • Garlicky Green Beans • Glazed Ginger Stout Cake with Crème Fraîche
Ginger and Cinnamon Syrup
and Ginger Ice Cream Saturday | December 19 | 11:30am–1:00pm Thursday | December 17 | 11:30am–1:00pm
For the Love of Garlic
South of the Border chef instructor
$55
$50
Enjoy the subtle flavors of garlic
Savor the flavors of this Mexican feast.
in these fine dishes.
• Pico de Gallo with Spiced Pita Chips
• Caesar Salad with Garlic Croutons
• Blackened Haddock Tacos with
• Baked Cod with Olives,
Avocado Crema and Pickled Onions • Cilantro Lime Mexican Rice • Tres Leches Cupcakes - a delicious
chef instructor
Anchovies and Capers • Warm Lentils flavored with Rosemary, Shallots and Roasted Garlic
sponge cake soaked in three kinds of
• Wilted Arugula
milk with whipped mascarpone frosting
• Pear and Dried Cherry Clafouti
Wednesday | December 23 | 11:30am–1:00pm
Sunday | December 27 | 11:30am–1:00pm
monique meadows
chef instructor
$50
$75
$65
Seasonally inspired bites are paired
Celebrate the holiday with
Saturday | December 19 | 6:00pm–7:00pm
Bubbles & Bites
with Wine Pairings
with crisp, sparkling wines.
Christmas on the Coast of Maine
local seafood favorites.
• Cranberry Brie Pull-Apart Bread
• Lobster Stew with Oyster Crackers
• Herbed Goat Cheese-Stuffed Mushrooms
• Brown Butter-Seared
• Swedish Meatballs • Grilled Shrimp and Olive Skewers with Orange Fennel Salad • Pecan Toffee Bites with Chocolate Ganache Sunday | December 20 | 11:30am–1:00pm
Halibut with Lemon • Crab and Corn Risotto • Roasted Asparagus Spears • Buttered Rum Pound Cake
A� �er the Holida�
chef instructor
This is lighter fare that’s still full on flavor. • Winter Radicchio Salad with Fennel and Apples • Poached Eggs with Fresh Avocado and Cilantro Pesto on Housemade English Muffins • Roasted Asparagus Prosciutto Bundles with Lemon Zest • Lemon Buttermilk Cake with Fresh Raspberries and Candied Lemon Zest
with Bananas Foster Sauce
Tuesday | December 29 | 11:30am–1:00pm
Luck� Duck
Once Upon a Snowy Day
Saturday | December 26 | 11:30am–1:00pm
brent hazelbaker
Celebrate Kwanzaa
chef instructor
$50
$60
$50
Come inside and warm up with
Duck is extremely tender when cooked
Experience a delicious take
properly. Let us show you how!
on a traditional feast.
• Beet Salad with Arugula
this delicious meal. • Spinach Artichoke Dip with Warm Pita
• Ice Box Biscuit served with Herb Butter
• Half Chicken with Roasted Corn
• Chicken and Sausage Gumbo served
chef instructor
and Mustard Vinaigrette
• Haricots Verts
• Creamy Collard Greens
• Pan-Seared Duck Breast with Savory Blackberry Bourbon Sauce simply seasoned and perfectly crisp
• Lemon Tart with Toasted Meringue
• Sweet Potato Pie with Candied Pecans,
• Warm Cabbage Slaw - tender and
and Mascarpone Polenta
with Rice and Sliced Green Onions
Coconut and Fresh Whipped Cream Tuesday | December 22 | 11:30am–1:00pm
An Ele�ant Lunch
Saturday | December 26 | 6:00pm–7:00pm
caramelized, this slaw is a perfect accompaniment to the rich duck • Roasted Winter Vegetables • Winter Blackberry Cobbler
$50
A New Year’s Party P lan
chef instructor
This lunch is nice and light but
$60
rich with flavor.
Wednesday | December 30 | 11:30am–1:00pm
Here’s an easy, delicious do-ahead menu
• Goat Cheese Soufflé
for your New Year’s Eve.
• Caramelized Onion Tart with Olives
• Oysters Baked with Creamed Spinach
chef instructor
• Radicchio Salad with Walnut Dressing • Haricots Verts with Shallots and Toasted Breadcrumbs • Angel Food Cake with Berry Compote
and Parmesan Panko Crust • Smoked Salmon Crackers with Red Onion Caper Sauce • Curried Maple Pecans • Meatballs with Cinnamon, Ginger and Coconut Cream served with Mango Chutney • Triple Chocolate Peppermint Trifle
with Vanilla Ice Cream
Tastefull� Simple chef instructor
$60 These simple ingredients boast big flavors. • Shrimp and Corn Chowder • Maine Lobster Roll with Brown Butter Aioli on a Buttery Croissant • Housemade Potato Chips • Cucumber and Red Onion Pickles • Blueberry Buckle - tender lemon cake with fresh blueberries topped with sweet buttery streusel 877.899.8363
9
Thursday | December 31 | 11:30am–1:00pm
Sunday | January 3 | 11:30am–1:00pm
chef instructor
chef instructor
Taste of the New Year
A Bunch for Brunch
Friday | January 8 | 11:30am–1:00pm
A New England Winter Feast
$60
$50
Ring in the New Year right with this delicious dinner.
pat t y r o c he
This is the perfect Sunday brunch
$55
• Cranberry Waldorf Salad
• Housemade Bagels with Fresh
• Beef Tenderloin with Shallot Marmalade and Red Wine Sauce • Gorgonzola Duchess Potatoes
for a hungry crowd! Strawberry Cream Cheese • Artichoke and Spinach Strata with Parmesan
• Roasted Carrots and Leeks with Fresh Herbs
• Housemade Maple
• Celebratory Parfaits Grand Marnier-soaked pound cake layered with Chambord whipped cream and vanilla smashed raspberry compote
• Frisée and Carrot Ribbon Salad
january Saturday | January 2 | 11:30am–1:00pm
Grillin’ & Chillin’
chef instructor $55 Learn how to winterize your grilling game.
Breakfast Sausage Patties • Lemon Lava Cake with White Chocolate Wednesday | January 6 | 11:30am–1:00pm
Compan� for Dinner
chef instructor $65
Impress your guests with this elegant menu.
• Roasted Brussels Sprouts • Individual Boston Cream Pie Parfaits topped with Candied Cranberries
$55
Come in From the Cold
Warm up with these winter favorites.
• Roasted Chicken with Cider Glaze
• Curried Carrot Soup finished with
• Balsamic-Glazed Carrot and Parsnip Coins with Herb Butter
Thursday | January 7 | 11:30am–1:00pm
Comfort Fo ods for a Winter Lunch
Herb Oil and Asiago Croutons • Maple-Brined Pork Chop with Apple Balsamic Jus • Yukon Gold Crush Potatoes • Wilted Savoy Cabbage • Warm Blondie Sundae with House-Churned Vanilla Bean Ice Cream
chef instructor $55
Treat yourself to some delicious flavor combinations. • Winter Greens with a Roasted Fennel
“What a fun, delicious and entertaining experience!” Jeanne S.
Parmesan Fritter and Lardons of Bacon drizzled with Buttermilk Dressing
• Rack of Lamb with Pistachio Garlic Herb Crust
• Berry Crisp with Ginger Ice Cream
• Chocolate Lava Cake with Salted Caramel Ice Cream
• Cheddar Potatoes Mousseline
• Rich and Creamy Mushroom Soup
• Lobster and Wild Mushroom
• Crispy Brussels Sprouts with Pomegranate Glaze
Maple and Balsamic Glaze
chef instructor
• Roasted Squash and Beet Salad with Maple Raisin Vinaigrette
• Parmesan Risotto with Peas
• Classic Beef Pot Roast with
Get comfortable with these delicious dishes.
• Decadent Chocolate and Cherry Cake
Saturday | January 2 | 6:00pm–7:30pm
with Rosemary Ginger Cream
$55
pat t y r o c he
• Shrimp Scampi Skewers - wine, butter and garlic-basted shrimp with red and yellow peppers
Whipped Cream
• Butternut Squash Bisque
Friday | January 8 | 6:00pm–7:30pm
• Housemade Dinner Rolls
• Apple Galette with Cinnamon
meal on a snowy day.
Coz� Cabin Retreat
• Creamy Wild Mushroom Soup with Parmesan Toast
• Farro and Carrot Salad with Creamy Mustard Dressing and Fresh Chives
Nothing’s better than a robust
Pot Pie with White Truffle Oil
“An amazing, memorable meal!” Maria K.
Saturday | January 9 | 11:30am–1:00pm
Mumbai to Maine® Series:
All Hail the Mi�ht� Coconut! cherie scott
$55 Coconut rules the kitchen in this cuisine. • Coconut-Curried Mussels - mussels steamed in roasted coriander and cumin-spiced coconut milk broth • Kashmiri Red Chili Coconut Chicken Curry • Cumin and Curry Leaf-Scented Basmati Rice Pilaf • Coconut Cupcakes with Cardamom Whipped Cream Saturday | January 9 | 6:00pm–7:30pm
Surf & Turf Delight
dana moos $70
Join us for a seafood and meat lover’s feast. • Asian Lobster Salad with Mixed Greens, Mango, Red Bell Pepper and Soy Vinaigrette • Brown Butter-Poached Lobster on Filet Mignon with Sherry Butter Sauce and Crispy Fried Shallots • Parsnip Potato Purée • Chocolate Raspberry Cheesecake with Whipped Cream
cookbook signing Sunday | January 10 | 11:30am–1:00pm
Brunch with Dana
dana moos $50 This is seafood with a kick! • Grapefruit Brûlée
• Lobster and Andouille Sausage with Jalapeño Cheddar Grits topped with Bacon, Scallions and Smoked Tomato Butter
Wednesday | January 13 | 11:30am–1:00pm
Friday | January 15 | 6:00pm–7:30pm
pat t y r o c he
nicole galbadis
$50
$55
Bring in some sunshine
Nicole honors her mother with
with these bright flavors!
these family favorites.
• Frisée and Radicchio Salad
• Pasta e Fagioli
Cure the Winter Blues
with Red Wine Vinaigrette
A P lace at the Table
• Pizza featuring Tomato,
• Lemon Thyme Roasted Chicken
Chopped Garlic, Basil
• Mashed Sweet Potatoes with
and Fresh Mozzarella
Candied Pecans and Maple Syrup • Lemon Mascarpone Mousse served alongside a Ginger Molasses Cookie
• Chicken and Peas Carbonara with Angel Hair Pasta • Ricotta Cake with Fresh Cream
Thursday | January 14 | 11:30am–1:00pm
Saturday | January 16 | 11:30am–1:00pm
chef instructor
Maine Home C��king chef instructor
$50
$55
This luncheon features comforting
Experience a Down East home-cooked meal.
flavors with a French flair.
• New England Clam Chowder
• Hearty Winter Kale Salad with
• Pan-Seared Chicken wrapped
Rustic French Comfort
Roasted Pumpkin, Dried Cranberries
in Sage and Parma Ham in
and Pomegranate Dressing
Lemon Garlic Beurre Blanc Sauce
• Coq au Vin - tender chicken thighs, burgundy-braised mushrooms and roasted potatoes • Mixed Apple Cobbler Tart with Caramel Bourbon Vanilla Cream Friday | January 15 | 11:30am–1:00pm
Winter Warm-Up
pat t y r o c he $60
We’ll warm you right up with this terrific menu. • Roasted Tomato Soup • Slow-Roasted Filet Mignon with Horseradish Cream Sauce • Buttermilk Mashed Potatoes • Roasted Butternut Squash with Pears and Stilton Cheese • Chocolate Ricotta Orange Trifle
• Yukon Gold Duchess Potatoes • Roasted Winter Vegetables • Blueberry Crisp with Housemade French Vanilla Ice Cream Saturday | January 16 | 6:00pm–7:30pm
F lavors o� Portugal
with Wine Pairings
monique meadows $75 Let the flavors of food and wine from Portugal whisk you away! • Caldo Verde - kale soup with linguiça pork sausage • Portuguese Seafood Stew with Chouriço • Peri Peri Chicken - the star of this traditional Portuguese dish is a chili-based spice rub that’s more flavorful than spicy • Portuguese Crème Caramel
• Chocolate Mocha Panna Cotta with Espresso Whipped Cream served alongside a Mini Chocolate Chip Cream Cheese Scone 877.899.8363
11
cookbook signing Sunday | January 17 | 11:30am–1:00pm
A Winter Brunch to Warm You va n e s s a s e de r $60
Enjoy a brunch that’s built to warm you up. • Roasted Winter Squash and Sweet Potato Soup topped with Fried Sage Leaves, Butter Croutons and Housemade Crème Fraîche • Beef Tenderloin with Wild Mushroom Pan Gravy • Housemade Fries with Aioli • Garlic and Lemon Sautéed Winter Greens • Chocolate and Salted Caramel Tart
Friday | January 22 | 11:30am–1:00pm
Saturday | January 23 | 6:00pm–7:30pm
pat t y r o c he
chef instructor
$65
$60
Slow roasting yields big flavors.
Come in from the cold with this cheerful menu!
Ta� It Slow
• Slow-Roasted Tomato Salad with Mixed Greens • Slow-Roasted Filet Mignon on a Bed of Arugula topped with Sundried Tomato Butter • Rustic Smashed Potatoes with Fresh Herbs • Wild Mushroom, Leek, Gouda and Fresh Sage Gratin • Chewy Molasses Cookies with Pumpkin Ginger Swirl Ice Cream
cookbook signing Friday | January 22 | 6:00pm–7:30pm
Wednesday | January 20 | 11:30am–1:00pm
Bri�ht & Tan�y Seafo od
Ma�-Ahead Menu
pat t y r o c he
bill collins
$55
$60
Winter Warmer
• Mixed Greens Salad with Dried Apricots, Walnuts and Gorgonzola Vinaigrette • Cabernet-Braised Short Rib of Beef with Root Vegetable au Jus • Creamy Celery Root Purée with Grilled Mushrooms • Roasted Baby Carrots with Maple Drizzle • Individual Skillet Brownie Sundaes with All the Fixin’s Sunday | January 24 | 11:30am–1:00pm
Sunda� Jazz Brunch chef instructor
$50 We’re riffing on classic Southern flavors. • Raspberry and Seltzer Mocktail with Fresh Mint
Here’s how to prep delicious dishes for an easy-breezy meal.
Fresh herbs complement the seafood in this delicious menu.
• Caesar Salad with Crispy Pancetta and Asiago Croutons
• Maryland-Style Pan-Seared Crab Cakes with Mustard Chive Sauce
• Chicken Marbella - the classic sweet, sour, salty chicken dish
• Roasted Salmon with Lime and Cilantro Marinade
• Brown Butter Crab Benedict with Old Bay Hollandaise served on Housemade English Muffins
• Creamy Italian Herb Polenta alongside Haricots Verts
• Baked Cinnamon Sweet Potatoes
• Potato, Pepper and Chorizo Hash
• Baby Bok Choy with Caramelized Onions
• Ricotta Cheesecake with Sea Salt Caramel Sauce
• Pomegranate Molasses Butter Cake with Freshly Whipped Cream
• Cinnamon Swirl Coffee Cake with Vanilla Glaze
• Crisp Greens, Bacon and Creamy Blue Cheese Salad
Wednesday | January 27 | 11:30am–1:00pm Thursday | January 21 | 11:30am–1:00pm
A Seafo od Lover’s Lunch
chef instructor $60
A combination of light and rich seafood flavors results in a satisfying meal.
cookbook signing Saturday | January 23 | 11:30am–1:00pm
C��king with Cheese
Lunch in Italy
pat t y r o c he $55
You can’t go wrong with seafood and fresh pasta.
• Tarragon Crab Salad in Tomato Cups
christine burns rudalevige
• Creamy Potato Leek Soup with Crispy Pancetta
• Lobster and Buttery Croissant Casserole
$55
• Brown Butter-Seared Scallops with Fresh Pasta in a Romesco Sauce
• Side Salad of Crispy Iceberg Lettuce, Red Onion and White Wine Vinaigrette • Root Vegetable Skillet • Blueberry Crisp with Vanilla Ice Cream 12
If you can’t get enough cheese in your life, this menu is for you! • Blue Cheese and Fig Thumbprints • Parmesan Rind Broth with Sausage Ravioli • Taleggio-Stuffed Mushrooms • Chocolate Rum Cheesecake
• Sautéed Rainbow Chard with Garlic and Bacon • Pear and Dried Cherry Crisp topped with Vanilla Ice Cream
Thursday | January 28 | 11:30am–1:00pm
Saturday | January 30 | 11:30am–1:00pm
chef instructor
chef instructor
$65
$50
krisztina perron
Seafood dishes are enhanced
You won’t miss the meat with
with fresh flavors.
this filling menu!
$55
• Seared Scallops with Pancetta
• Minestrone Soup with
Off the Boat
and Truffle Butter over Frisée • Roasted Halibut with Potatoes, Olives and Preserved Lemons • Haricots Verts with Garlic, Olive Oil and Roasted Tomatoes • Chocolate Almond Semifreddo with Whipped Cream and Chocolate Sauce
A Ve�etarian Table
Shaved Pecorino Romano • Winter Vegetable Gnocchi with Brown Butter
Sunday | January 31 | 11:30am–1:00pm
Hun�arian Starters & Sweets
This special menu is filled with Hungarian appetizers and desserts to delight the senses. • Liver Pâté with Crusty Bread
Blanched Green Beans
• Fasirt - Hungarian pork meatballs with onion, garlic and paprika, breaded and then fried
and Dijon Vinaigrette
• Apple Strudel with Vanilla Sugar
• Tossed Salad with
• Classic Tiramisu
• Poppy Seed Raisin Roll • Plum Dumplings
Friday | January 29 | 11:30am–1:00pm
C���d to Perfection
pat t y r o c he $60
Take pleasure in a wonderful
Saturday | January 30 | 6:00pm–7:30pm
Win�er Wi�n� Steak Di�ner
with Beer Pairings tom madden
february Tuesday | February 2 | 11:30am–1:00pm
Groundho� Da�
meal cooked just right.
Lone Pine Brewing Company
chef instructor
• Butternut Squash and
$75
$60
Big flavors paired with beer?
Whatever news Punxsutawney Phil brings, you’ll be ready with this seasonally mixed meal!
Roasted Corn Chowder • Seared Sea Scallops with Champagne Shallot Mustard Sauce • Crème Fraîche and Fresh Herbed Mashed Potatoes • Roasted Brussels Sprouts with Pancetta • Slow-Cooked Triple Chocolate Brownies
You simply can’t lose! • Prosciutto, Asiago and Pimento Cheese Spread on Toasted Ciabatta Bread • Salt and Pepper-Crusted Filet of Beef with Port Wine Demi-Glace • Baked Potato Wedges with Cheddar, Bacon and Scallions
Friday | January 29 | 6:00pm–7:30pm
Bab� It’s Cold Outside
chef instructor $60
• Braised Brussels Sprouts with Cider Reduction • Vanilla Bean Cheesecake with Chocolate Crust and Caramel Sauce
• Roasted Peppers and
Wednesday | February 3 | 11:30am–1:00pm
$55
• Osso Bucco with Orange Gremolata
• Spiced Red Wine-Poached Pears
• Angel Food Cake with Mixed Citrus Compote
pat t y r o c he
Lemon Ricotta Flatbread
with Fresh Herbs
• Slow-Roasted Beef Tenderloin with Horseradish Sauce served alongside Smashed Baby Potatoes and Zesty Asparagus Spears
Edible Equation
You’ll love this warming winter fare.
• Creamy Parmesan Polenta
• Baked Macaroni and Cheese alongside a Simple Spring Lettuce Salad
These courses add up to one tasty meal.
“A wonderful class with lots of great information. Bravo!” Colleen T.
• Cream of Garlic, Fennel and Rosemary Soup • Seared Dijon Pork Tenderloin with Balsamic Cherry Compote • Fresh Baked Parker House Dinner Rolls • Flourless Chocolate Torte with Coffee Caramel Sauce 877.899.8363
13
Thursday | February 4 | 11:30am–1:00pm
Definitel� Delicious
Saturday | February 6 | 11:30am–1:00pm
Mumbai to Maine® Series:
Tuesday | February 9 | 11:30am–1:00pm
A Coz� Luncheon
$55
Life-Givi�� Lentils
cherie scott
55
There’s no question: this meal
$55
This is a comforting and flavor-packed lunch.
Learn all about this legume and how to create fantastic dishes you’ll want to make over and over again.
• Winter Vegetable Soup
chef instructor
is going to be tasty! • Marinated Mixed Beans and Herb Crostini • Roasted Pork Tenderloin
chef instructor
with Parmesan Flatbread • Pork Loin stuffed with Blue Cheese, Walnuts and Spinach with Pan Sauce • Wilted Radicchio with
• Lemon and Herb Orzo
• Chilled Madras Curried Chickpea Salad with Buttercup Lettuce, Garlic Naan Toast Points and Pomegranate
• Brown Butter Brussels Sprouts
• Dahl Gosht - Indian lamb and lentil stew
• Roasted Pears with Brown Sugar
with Citrus and Fennel
with Hazelnuts • Strawberry Crumble with Fresh Whipped Cream Friday | February 5 |11:30am–1:00pm
• Lemon and Cilantro Rice Pilaf • Mysore Pak - chickpea fudge with pistachio garnish Saturday | February 6 | 6:00pm–7:30pm
$50
Meat Me at the Steakhouse
Everything’s top-notch in this fine feast.
$65
• Butternut Squash Soup with
These steakhouse classics are unbeatable!
Ultimate Eats
pat t y r o c he
chef instructor
Candied Pecans and Crème Fraîche • Ultimate Stuffed Chicken Breast with Ham and Cheddar • Mashed Potatoes with Caramelized Shallots
• Wedge Salad with Tangy Blue Cheese Dressing and Garlic Herb Croutons • Hanger Steak with Mushroom Sauce • Spicy Buttermilk Onion Rings • Roasted Balsamic and Herb Tomato Wedge
• Pan-Roasted Broccoli
• Creamed Spinach
• Brownie Sundae with
• Flourless Chocolate Cake with Vanilla Ice Cream
Cinnamon Whipped Cream Friday | February 5 | 6:00pm–7:30pm
Steak for Su��er
cookbook signing Sunday | February 7 | 11:30am–1:00pm
chef instructor
$65 This traditional steakhouse menu is built to satisfy. • Candied Pecan and Apple Salad with Feta Cheese • New York Sirloin Strip with Au Poivre Sauce • Roasted Garlic Fingerling Potatoes • Creamed Spinach with Crispy Shallots • Chocolate Chip Cookie Tart with Vanilla Ice Cream 14
Honey Balsamic Glaze and Vanilla Ice Cream Wednesday | February 10 | 11:30am–1:00pm
New En�land Seafo od Sampler pat t y r o c he $65
Join us for a celebration of seafood flavors. • Housemade Atlantic Salmon Gravlax on Crispy Potato Latkes with Fried Capers and Cucumber Dill Sauce • Jonah Crab and Shrimp Risotto • Fresh Mussels with Blue Cheese and Garlic Crostini • Apple and Cranberry Crostata with Maple Whipped Cream Thursday | February 11 | 11:30am–1:00pm
Eas� Does It
chef instructor $55
A Februar� French Brunch
va n e s a s e de r
• Wild Mushroom Soup
$50
• Herb-Crusted Pork Tenderloin
You won’t want to miss this lighter-fare brunch.
Here’s a simply delicious meal you can cook up in no time at all.
with Pan Gravy • Sweet Potato Gratin
• Spring Salad served with Housemade Sourdough Rolls
• Roasted Brussels Sprouts
• Ham, Cheese and Egg Crêpes
• Flourless Chocolate Cake
• Pommes Anna • Mango and Strawberry Pavlovas
STONEWALLKITCHEN.COM/COOKINGSCHOOL
with Crispy Pancetta with Mocha Crème Anglaise
Friday | February 12 | 11:30am–1:00pm
Lunch at the Palace
Saturday | February 13 | 6:00pm–7:30pm
chef instructor
Sealed with a Kiss
with Wine Pairings
Impress Your Guests
$65
jessica michaud
$65
This regal midday meal is fit for royalty.
$75
Bring happiness to the table
• Frisée and Green Apple Salad
There’s nothing better than a romantic
with this delectable feast.
dinner with the perfect wine pairings.
• Mixed Greens Salad with Seared Scallops
with Goat Cheese Toast • Beef Wellington Tarts - puffed pastry and cremini mushrooms in a rich sauce • Haricots Verts Chive Bundles • White Chocolate Semifreddo with Raspberry Coulis
• Roasted Carrot Soup with Ginger and Crème Fraîche Garnish • Spice-Crusted Rack of Lamb with Mustard and Fennel Seeds • Beet-Infused Crimson Couscous • Haricots Verts with Mustard Vinaigrette
Friday | February 12 | 6:00pm–7:30pm
Let’s Get To�ether
chef instructor $65
Come join us for Italian favorites that are made to please. • Pear and Prosciutto Carpaccio - our twist on the popular Italian appetizer • Beef Short Rib Bolognese served over Housemade Fettucine Noodles • Fresh Baked Italian Baguette with Herb Butter
• Pavlovas - cloud-like meringues tinted raspberry pink and topped
Sunday | February 14 | 11:30am–1:00pm
The Feast of St. Valentine
This is comfort food at its finest. • Steamy Vegetable Soup with Crispy Wonton Strips • Radicchio and Mushroom Chicken Roulade with Pan Sauce
with Bacon • Classic French Apple Tart with Fresh Whipped Cream
Herbal Remedies
pat t y r o c he
Impress your sweetheart with
• Chive Risotto Cake with Roasted Shrimp
this Valentine’s Day brunch!
• Lemon and Thyme-Roasted Chicken
• Warm Butter-Poached Lobster Salad in a
• Celery Root Purée
Bibb Lettuce Cup with Citrus Dressing
• Braised Winter Greens • Caramel-Covered Apple Galette with Cinnamon Whipped Cream
• Steak Frites with Parmesan and Herbs with Mint - housemade sorbet floating in a chilled glass of prosecco Tuesday | February 16 | 11:30am–1:00pm
Fat Tuesda�
chef instructor
$55 Strike up the band for these Mardi Gras dishes. • Cucumber Tomato Salad
• Sautéed Swiss Chard
• Chicken and Andouille Sausage
Pudding Cakes
• Maine Maple-Roasted Brussels Sprouts
Fresh herbs infuse this tasty menu.
• Potato and Cheese Gratin • Individual Dark Chocolate
• Hasselback Potatoes with Sauce Verte
$70
• Raspberry and Lemon Sorbet Float
$55
Gorgonzola Butter
$50
and Creamy Citrus Hollandaise
chef instructor
• Pepper-Crusted Rib-Eye with
chef instructor
• Chocolate Pots de Crème
Culinar� Deli�hts
in Warm Bacon Cider Dressing
Thursday | February 18 | 11:30am–1:00pm
• Filet Mignon with a Poached Egg
Saturday | February 13 | 11:30am–1:00pm
pat t y r o c he
with berry curd and cream
• Charred Broccolini Spears with a Hazelnut Cookie Kiss
Wednesday | February 17 | 11:30am–1:00pm
Cajun Jambalaya
Friday | February 19 | 11:30am–1:00pm
It’s All About That Braise
chef instructor
$50 Slow braising brings out layers of hidden flavors. • Corn and Sweet Potato Chowder • Wine-Braised Chicken with Bacon, Wild Mushrooms and Pearl Onions • Braised Winter Greens • Traditional Crème Brulêe
• Sautéed Swiss Chard • Cornbread • Bananas Fosters Split - bananas in a buttery brown sugar rum sauce served with vanilla ice cream 877.899.8363
15
Friday | February 19 | 6:00pm–7:30pm
The P�wer of Pork chef instructor
Sunday | February 21 | 11:30am–1:00pm
Quintessential Mardi Gras
Thursday | February 25 | 11:30am–1:00pm
Crustacean Nation
chef instructor
$60
krisztina perron
$60
This decadent menu celebrates
$60
Shrimp, crab and lobster, oh my!
Join us for a meal straight from the French Quarter!
• Grilled Shrimp on a
• Crawfish Hushpuppies
• Crab Cakes topped with Lemon Aioli
one of our favorite proteins. • Peppery Greens with Mustard Vinaigrette • Pork Wellington with Mustard Cream Sauce - pork tenderloin with prosciutto, sautéed mushrooms and spinach wrapped in puff pastry • Rutabaga Sweet Potato Mash with Garlic and Sage • Roasted Asparagus with Charred Lemon • Profiteroles with Housemade Coffee Ice Cream and Chocolate Drizzle Saturday | February 20 | 11:30am–1:00pm
Ocean’s Bount�
chef instructor $55 The entrée in this meal is rich with the best of Maine shellfish. • Winter Spinach Salad with Roasted Pears, Blue Cheese Toasts and Cranberry Vinaigrette • Seared Scallops and Butter-Poached Lobster over Creamy Saffron Risotto
• Traditional Jambalaya - a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp and other authentic flavors • Shrimp Étouffée - a classic Cajun stew made with shrimp, vegetables and a simple roux to thicken it up • Fried Okra • Bourbon Pecan Pie with Vanilla Ice Cream Tuesday | February 23 | 11:30am–1:00pm
Seaf��� for Lunch chef instructor
$55 Crispy seared fish is featured in this menu, along with some tasty sides.
Let us pamper you with this fine food. • Baby Kale Salad with Pecorino and Lemon • Herb-Roasted Lamb Chops with Rosemary Jus • Potato Carrot Gorgonzola Smash
Friday | February 26 | 11:30am–1:00pm
Skillet Sensations
$55 Learn recipes that make the most of your cast iron skillet. • Endive Spears with Sweet Potatoes, Bacon and Chives • Crispy Buttermilk-Fried Chicken
• Banana Ginger Ice Cream
• Roasted Brussels Sprouts with Pomegranate Butter
• Cornbread with Red Pepper Compound Butter with Caramelized Pineapple Friday | February 26 | 6:00pm–7:30pm
Parade of � lates chef instructor
Bak ed to Perfection
pat t y r o c he $55
$65 Master these dishes, one after another. • Roasted Shrimp Canapés with Champagne Butter Sauce
Enjoy some of Patty’s favorite baked dishes.
• Slow-Roasted Porchetta stuffed
• Mixed Greens, Roasted Beets and Pears with Blue Cheese and Balsamic Fig Dressing
• Parker House Rolls
• Petite Popovers with Herb Butter
• Maple Cheesecake
• Roasted Asparagus with Slivered Almonds
• Brined Chicken Breast with Shallot Pan Sauce
• Lemon Buttermilk Bundt Cake
• Roasted and Smashed Red Potatoes • Tomato, Onion and Zucchini Gratin
16
• Salted Caramel Pudding Parfait
• Pan-Seared Cod served on a Potato Rosette
Wednesday | February 24 | 11:30am–1:00pm
$65
with Creamy Chive Sauce
• Mascarpone Red Bliss Mashed Potatoes
Saturday | February 20 | 6:00pm–7:30pm
chef instructor
• Savory Lobster Bread Pudding
• Classic Wedge Salad with Pancetta Lardons, Crispy Shallot Rings and Blue Cheese Dressing
• Four Berry Crisp with Ginger Ice Cream
Ele�ant Comfort F���
served on a Bed of Microgreens
pat t y r o c he
• Chocolate Espresso Ice Cream served with Dark Cherry Chocolate Bark
• Oven-Roasted Asparagus
Polenta Parmesan Cake
• Chocolate Bread Pudding with Dark Chocolate Caramel Sea Salt and Cinnamon Whipped Cream
with Garlic, Fennel and Herbs • Caramelized Hubbard Squash Purée
march
Saturday | February 27 | 11:30am–1:00pm
F lavor Temptations chef instructor
Tuesday | March 2 | 11:30am–1:00pm
Friday | March 5 | 11:30am–1:00pm
It’s Almost Spring pat t y r o c he
Fresh herbs brighten each dish
to perfection in this fantastic menu.
Sprin� in a Bowl
chef instructor
in this springtime menu.
• Endive and Frisée Salad
$45
• Asparagus Strudel with Gruyère,
$60 Our favorite cut of meat is cooked
with Fresh Citrus • Beef Tenderloin with Shallot Marmalade and Red Wine Sauce • Gorgonzola Mashed Potatoes • Roasted Carrots and Leeks with Fresh Herbs • Ginger Pear Cake with Fresh Whipped Cream Saturday | February 27 | 6:00pm–7:30pm
No Meat Needed dana moos $50
Enjoy tasty and filling vegetarian fare. • Gruyère and Black Pepper Popovers • Shaved Brussels Sprouts and
Savor the enchanting flavors of spring! • Spring Greens Soup - Swiss chard, kale and spinach along with onions and leeks pack this soup with vitamins • Egg Roll in a Bowl - Chinese cabbage, carrots, bean sprouts, shitake mushrooms, scallions, ginger and just the right seasonings • Mediterranean Bowl - zucchini, summer squash, rice, garbanzo beans, feta cheese and kalamata olives • Pineapple Coconut Dessert Bowl a tropical dessert using just five ingredients Wednesday | March 3 | 11:30am–1:00pm
The Hunt for Tender Chick en pat t y r o c he
$50
Fresh Herbs, Shallots and Leeks • Chicken Piccata with Lemons and Capers • Creamy Pasta Sauce with Ziti and Fresh Herbs • Berry Crumble with Vanilla Bean Ice Cream Friday | March 5 | 6:00pm–7:30pm
Stick to Your Ribs chef instructor
$55 Show up ready to eat! • Bibb Salad with Oven-Roasted Tomatoes, Shaved Parmesan and Green Goddess Dressing
Mixed Greens with Cranberries,
$50
• Braised Short Ribs with Parsnip Purée
Almonds and Shallot Vinaigrette
Tender roasted chicken with comforting sides makes this an ideal meal.
• Apple Pie Ice Cream
• Mushroom Ravioli with Brown Butter, Parmesan and Microgreens served with Thyme-Roasted Asparagus and Orange Bell Peppers • Individual Lemon Trifles
cookbook signing Sunday | February 28 | 11:30am–1:00pm
Que�� of Brunch
• Five Onion and Bacon Tart with Fresh Thyme Crust
• Red Bliss Potatoes with Rosemary • Maple Pear Slab Pie with Sea Salt Caramel Sauce Thursday | March 4 | 11:30am–1:00pm
Baste It Up
chef instructor
$50
$55
Nobody knows brunch quite like Dana!
Maximizing flavor is the name of the game.
• Blueberry Cream Cheese Scones
• Crab Cakes over Corn and Bacon Hash
• Sliced Corned Beef on Crispy Potato
• Herb-Roasted Chicken with Roasted Shallot Beurre Blanc
a Poached Egg and Whole Grain
• Parsnip and Cauliflower Purée
Mustard Hollandaise and served over
• Sautéed Rainbow Swiss Chard
Fresh Baby Spinach
• Caramelized Apple Crisp with Honey and Cinnamon Ice Cream
• Pineapple Banana Brûlée with Cinnamon and Brown Sugar Frozen Yogurt
in a Housemade Cone drizzled with Warm Caramel Sauce
• Roasted Chicken Thighs with Garlic Herb-Buttered Roasted Vegetables
dana moos
Latkes topped with Caramelized Onions,
and Winter Squash Slaw
“The class was fantastic and the meal was delicious. I learned a lot!” Patricia R.
“Like any great restaurant, the food was simply outstanding. Plus we walked away with so many useful cooking tips. We will be back!” Rick B.
877.899.8363
17
Saturday | March 6 | 11:30am–1:00pm
Mumbai to Maine® Series:
North Indian Classics
cookbook signing Sunday | March 7 | 11:30am–1:00pm
A Sprin� Seaf��� Tastin� �enu
cherie scott
$55 Experience a dazzling array of regional staples. • Whole Roasted Tandoori Masala Cauliflower - marinated in ginger,
Sea to Table
chef instructor
$55 These seafood dishes are
va n e s s a s e de r
pan-seared to perfection.
$70
• New England Crab Cake with
You’ll love this simple yet elegant seafood-based menu.
Creamy Fennel Radish Slaw • Pan-Seared Salmon with
turmeric and tandoori masala-infused
• Lobster Stew with Fluffy Biscuits
yogurt, then slow roasted and drizzled
• Seared Scallops with Pancetta and Asparagus
• Warm Lentil Salad with
• Roasted Halibut with Herb Pistou and Fingerlings
• Pound Cake with Lemon Curd
with cilantro, serrano chile and scallion-infused yogurt • Saag Murgh - a popular north Indian dish of boneless chicken thighs simmered in a blend of puréed and spice-infused spinach • Saffron Rice Pilaf - long-grain Basmati rice simmered in saffron-chicken stock with ghee and garnished with toasted almonds and caramelized onions • Nankhatai - Indian shortbread cardamom butter cookies Saturday | March 6 | 6:00pm–7:30pm
An Evenin� in Sicily
with Wine Pairings
monique meadows $75 Exciting wines from Italy are paired
• Warm Strawberry Crisp with Buttermilk Ice Cream Tuesday | March 9 | 11:30am–1:00pm
We��da� Brunch
chef instructor $45
Who says you can only eat brunch on Sunday? • Monte Cristo Sliders served with Strawberry Jalapeño Jam, Maple Syrup and Powdered Sugar • Huevos Rancheros Breakfast Sandwich served on a Housemade English Muffin • Bacon and Potato Hash with Avocado Crème
with typical Sicilian cuisine.
• Mini Maple Bacon Donuts
• Auvergne Caponata -
• Grilled Pineapple Upside-Down Cake with Cinnamon-Spiced Ice Cream
a sweet-and-sour eggplant dish served with warm crusty bread • Involtini di Pesce Spade baked Swordfish rolls • Veal Marsala served with Garlicky Broccoli Rabe
Chive Beurre Blanc Roasted Vegetables and Raspberry Whipped Cream Friday | March 12 | 11:30am–1:00pm
Fresh Sprin� F lavors
pat t y r o c he $50
Seasonal produce shines in these delicious dishes. • Cucumber and Heirloom Tomatoes with Fresh Mozzarella and Basil • Crispy Pork Chops with Apple Cranberry Chutney • Baked Rosemary Sweet Potatoes • Sweet Succotash • Grilled Pineapple Upside-Down Cake with Cinnamon-Spiced Ice Cream
cookbook signing Friday | March 12 | 6:00pm–7:30pm
Wednesday | March 10 | 11:30am–1:00pm
Maple Marvels
pat t y r o c he $55
G��� Eats
bill collins $60 Learn to whip up these excellent dishes with Chef Bill.
Filling finished with Pistachios,
Indulge in some of our favorite maple-infused dishes.
• Feta, Dill and Spinach Phyllo Cups
Crumbled Chocolate and a
• Curried Creamy Chicken Soup
• Beef Short Ribs with Balsamic
dusting of Powdered Sugar
• Maple-Glazed Pork Tenderloin
• Sicilian Cannoli with Ricotta
• Buttermilk Mashed Potatoes with Orange Zest • Asparagus en Croûte • Maple Crêpes with Macerated Berries and Whipped Cream 18
Thursday | March 11 | 11:30am–1:00pm
STONEWALLKITCHEN.COM/COOKINGSCHOOL
and Orange Sauce • Cheesy Rustic Potato Mash-Up Gratin • Spaghetti Squash with Fresh Basil and Parmesan • Classic Swiss Chocolate Roll with Chocolate Ganache Frosting
cookbook signing Saturday | March 13 | 11:30am–1:00pm
Essential Recipes
christine burns rudalevige $60
You won’t want to miss these perfect pork and veggie combinations. • Warm Spanish Chorizo and Potato Skewers with Garlic Mayonnaise • Crispy Ground Pork and Broccoli Stir-Fry
Tuesday | March 16 | 11:30am–1:00pm
Friday | March 19 | 11:30am–1:00pm
Welcome Sprin�!
chef instructor
beth lipton
$55
$45
Wake up your taste buds with the fresh flavors of spring.
These gluten free treats taste
• Crostini with Avocado, Tomato and Maldon Sea Salt
• Served with a Light Lunch:
• Grilled Salmon with Fresh Sorrel Sauce • Spring Risotto - Arborio rice with leeks, fava beans, white wine and garlic • Fresh Peas with Mint • Strawberry Shortcake Jelly Roll
• Pork Loin Schnitzel with Fennel and Celery Salad • Double Cherry Pie Saturday | March 13 | 6:00pm–7:30pm
A Crowd-P leasing Dinner
with Beer Pairings tom madden
Wednesday | March 17 | 11:30am–1:00pm
Celebrate St. Patrick’s Day
pat t y r o c he $55
These dishes are perfect for your St. Patrick’s Day meal.
Lone Pine Brewing Company
• Irish Soda Bread with Whipped Honey Butter
$70
• Classic Braised Corned Beef
Enjoy each course served with
• Creamy Mashed Potatoes with Green Onions
a different beer. • Steamed Mussels with Bacon, Thyme and Caramelized Onions • Low and Slow-Cooked Boneless Short Ribs with Sweet Honey Lacquer • Frites with Roasted Garlic Aioli Dipping Sauce served alongside Grilled Radicchio with Olive Oil and Sea Salt • Chocolate Molten Lava Cake with Vanilla Ice Cream Sunday | March 14 | 11:30am–1:00pm
It’s �i Da�!
chef instructor
$45 Pi is the ratio of a circle’s circumference to its diameter. But in the culinary world it represents a delicious lunch. • Sausage, Egg and Cheese Mini Pies
Grain-Free Baking
as good as traditional recipes! Greek Lemon Chicken Soup served alongside Mediterranean Chickpea Salad with Lemon Parsley Vinaigrette • Glazed Morning Glory Bread - with bananas, carrots, pecans and cinnamon, topped with vanilla glaze • Chocolate-Frosted Secret Ingredient Brownies • Lemon Scones • Cherry Vanilla Granola - a tasty treat, prepackaged for you to take home and enjoy! Friday | March 19 | 6:00pm–7:30pm
Makin� �arch �agic chef instructor
$60 In like a lion, out like a lamb.
• Braised Cabbage with Apples and Pancetta
• Grilled Asparagus Spears and
• Chocolate Guinness Cake with Baileys Whipped Cream
• Grilled Lamb Rack with Lemon,
Tender Prosciutto with Lemon Sabayon Herb and Dijon Crust • Smashed Fingerling Potatoes
Thursday | March 18 | 11:30am–1:00pm
A Matcha Made in Heaven
• Minted Pea Emulsion
$55
P lant-Based Breakfast Favorites
pat t y r o c he
Fresh Asian ingredients steal the spotlight in this creative menu. • Crunchy Ramen Noodle Salad - the updated version with fresh avocado, mango, edamame, ramen noodles and almonds in rice wine and soy vinaigrette
• Vanilla Crème Brûlée served with a Tuile Cookie Saturday | March 20 | 11:30am–1:00pm
mor g a n av e ry $45
These breakfast dishes are delicious without the meat.
• Miso-Glazed Salmon with Brown Sugar and Ginger
• Mint Chip Superfood Smoothie
• Coconut Rice
• Tomato Ricotta Pie
• Crunchy Coconut Bacon
• Bok Choy with Glazed Shiitake Mushrooms
• Mesclun Greens Salad
• Veggie-Loaded Breakfast Tostada
• Matcha Affogato over Creamy Coconut Ice Cream - a twist on the classic vanilla and espresso dessert
• Smoked Carrot Lox Bagel
and Focaccia Bread • Cherry Hand Pies
877.899.8363
19
Sunday | March 21 | 11:30am–1:00pm
Thursday | March 25 | 11:30am–1:00pm
C��k Li� a Pro
brent hazelbaker
Inspired b� Spring
$50
$55
The best cooks know how to make
As the weather brightens, so does the menu.
the simplest ingredients shine.
• Curried Carrot Soup with
• Pear and Gorgonzola Salad with Toasted Walnuts over Mixed Greens • Bacon-Wrapped and Bourbon-Glazed Meatloaf • Broccolini and Roasted Potatoes • Apple Tartlet served with Cinnamon Ice Cream
Saturday | March 27 | 11:30am–1:00pm
chef instructor
Herb-Infused Oil and
$45
• Stuffed Chicken Roquefort
Learn to make a simple, delicious cake from
with Honey Gastrique
scratch, plus decorating techniques to turn
• Parsnip, Potato and Celeriac Purée served alongside French Green Beans with Shallots
chef instructor
$50 Tickle your taste buds with this • Tomato and Spinach Flatbread with Balsamic Drizzle • Oven-Roasted Garlic Chicken with Creamy Asiago and Dijon Sauce • Roasted Sweet Potatoes • Shaved Brussels Sprouts • French Crêpes stuffed with Hazelnuts and Dark Chocolate, topped with Flambéed Bananas Wednesday | March 24 | 11:30am–1:00pm
Tuscan Country C��king pat t y r o c he $55 These are the rustic flavors of a home-cooked meal.
• Roasted Beet and Goat Cheese Gnocchi with Sage Butter Sauce • Roasted Lemon, Garlic and Rosemary Spatchcock Chicken
It’s a Sprin� Thin�
Turkey Meatballs served
shanna & brian o’hea $50
Enjoy some of the O’Heas’ spring-inspired favorites.
• Yellow Funfetti Cake with ebri el as seen on
Chopped ch ef
• Carrot, Pistachio and Cilantro Salad with Sherry Vinaigrette • Grilled Pork Chop served alongside Gruyère Cheese Pierogies with Lingonberry Bacon Jam • Profiteroles with Vanilla Ice Cream and Kennebunk Inn Hot Fudge Sauce Friday | March 26 | 6:00pm–7:30pm
American-�t�le Classics
chef instructor $60
You’ll want to make these classic comfort food dishes over and over again. • Traditional Cobb Salad - chopped greens, tomatoes, crisp bacon, boiled eggs, avocado and Roquefort cheese with red wine vinaigrette
• Sautéed Spinach with Nutmeg
• Pan-Roasted Honey-Glazed Carrots • Apple Pie à la Mode
Lavender Prosecco Reduction 20
Minestrone Soup with
Baking from Scratch:
• Steak Diane atop Garlic Mashed Potatoes
• Vanilla-Scented Panna Cotta with
• Served with a Light Lunch:
Carrot Ginger Dressing Friday | March 26 | 11:30am–1:00pm
• Warm Farro, Chickpea and Herb Salad and Parmesan Shavings
an ordinary cake into an extraordinary one!
alongside Kale Salad with
ty
flavorful meal.
and Strawberry Rhubarb Sauce
c
F lavors Galore
�he� Say It’s Your Birthday Cak e
erin gardner
Torn Butter Croutons
• Brown Butter Cake with Ricotta Mousse Tuesday | March 23 | 11:30am–1:00pm
cookbook signing
STONEWALLKITCHEN.COM/COOKINGSCHOOL
Chocolate Fudge Frosting Learn Tips and Tricks: • How to Level and Torte a Cake • Applying a Crumb Coat for the Perfect Finish • Textured Buttercream Tutorial - make your cake stand out from the rest • Basic Piping Techniques - certain to make it (almost) too pretty to eat Saturday | March 27 | 6:00pm–7:30pm
Pasta Dishes for Spring chef instructor
$50 This menu features three lighter-fare pasta courses, each with a side salad. • Spaghetti al Limone with Asparagus - asparagus cut on a thin diagonal twirls perfectly with the pasta in citrus olive oil and Parmesan • Bucatini alla Gricia with Fava Beans pasta in an eggless yet creamy sauce • Fusilli with Battuto di Erbe - rosemary, sage and thyme with tender herb leaves and garlic oil • Limoncello Tiramisu
april
chef instructor $60
Wake up with a delicious brunch featuring coffee-infused dishes. • Devils on Horseback - crispy bacon-wrapped
$55
• Pork Ribs with Honey, Soy and Broccoli • Thai Chicken Meatballs with
$65
chef instructor
• Espresso-Rubbed Flank Steak with
Salad with Olive Oil and Sea Salt
Rice Noodles and Herbs • Blackened Salmon with
• Roasted Chicken with Spring Herbs
Roasted Pineapple
and Torn Bread Salad
• Angel Food Cake with
• Pan-Fried Eggplant with
Berries and Ice Cream
• Whole Wheat Coffee-Spiked Toast
Sun-Dried Tomato Oil, Salted Yogurt,
• Kahlua Latte Pudding
Toasted Walnuts and Mint
Saturday | April 3 | 6:00pm–7:30pm
Beef It U�
• Lemon and Ricotta Ice Cream
Take these comfort recipes along
Spanish Inspired
stephanie cmar
on your next outing. • Black-Eyed Pea Salad
Join Stephanie as she shares
• Southern-Style Cornbread • Sweet and Tangy Creamy Coleslaw • Pecan Pie Bar Cookies Wednesday | March 31 | 11:30am–1:00pm
$60
Friday | April 2 | 11:30am–1:00pm
$60
• Sweet Tea-Brined Fried Chicken
chef instructor ebri el as seen on
ty
$50
with Amaretti Crumble
c
A Southern �icnic
chef instructor
Top Chef ch ef
dishes with Spanish flair. • Spanish Tortilla with Tomato and Pepper Salad • Cod Cakes with Onions and Romanesco • Baked Paella with Shrimp, Fish and Chorizo
Eat Ri�ht
• Cornmeal Dessert Waffles
$55
Friday | April 2 | 6:00pm–7:30pm
with Banana Bourbon Syrup
pat t y r o c he Good food comes from wholesome ingredients. • Strawberry Caprese Salad - made with fresh basil, fusion cherry tomatoes and mozzarella • Pan-Seared Salmon with Almond Butter Rice Noodles • Kale, Snow Pea, Baby Carrot, Scallion and Mushroom Sauté • Lemon Angel Food Cake with Zesty Glaze
ch ef
and textures with this tempting menu.
• Roasted Beet, Tomato and Avocado
Tuesday | March 30 | 11:30am–1:00pm
Top Chef
Experience a range of flavors
dates with candied espresso nuts and
Housemade Ricotta and Chives
ebri el as seen on
Fresh Is Best
gorgonzola crumbles over baby greens
• Creamy Scrambled Eggs with
stephanie cmar
Thursday | April 1 | 11:30am–1:00pm
These fine dishes highlight fresh flavors.
Coffee and Bourbon Barbecue Sauce
A Lavish Lunch
ty
A Buzzworth� Brunch
Saturday | April 3 | 11:30am–1:00pm c
Sunday | March 28 | 11:30am–1:00pm
Easter Dinner
chef instructor $60 Treat your guests to a sensational home-cooked meal this holiday. • Ham and Gruyère Hand Pies • Roasted Rack of Lamb with Garlic, Lemon and Mint Chimichurri Sauce • Olive Oil and Herb-Roasted Fingerling Potatoes • Asparagus Bundles
Classic techniques come together for a truly impressive meal. • Bitter Greens Salad with Pan-Fried Blue Cheese and Sherry Vinaigrette • Red Wine Bordelaise Sauce over Beef Tenderloin with Mushrooms • Creamy Polenta • Haricots Verts in Herb Butter • Chocolate Hazelnut Mousse with a Wafer Cookie Tuesday | April 6 | 11:30am–1:00pm
Tr�pical Table
chef instructor
$55 Transport yourself to paradise with this tasty menu. • Pulled Pork Sliders with Pineapple Chutney and Spicy Aioli • Grilled Salmon with Avocado Pineapple Salsa • Coconut Sticky Rice • Cilantro Lime Slaw • Pineapple Upside-Down Cake with Toasted Coconut Ice Cream
• Lemon Pound Cake with Berry Coulis and Vanilla Bean Cream 877.899.8363
21
Wednesday | April 7 | 11:30am–1:00pm
Friday | April 9 | 6:00pm–7:30pm
pat t y r o c he
nicole galbadis
$50
$60
This meal is nonstop enjoyment from beginning to end.
This fresh, Mediterranean-based menu heralds of spring.
• Easy Dutch Oven Bread served with a Duo of Compound Butters
• Prosciutto Sushi Rolls with Sriracha Mayo and Balsamic Demi-Glace
• Chicken Under A Brick with Marsala Glaze
• Lime Cilantro Shrimp atop Fragrant Basmati Rice
• Polenta with Wild Mushroom Ragout
• Grilled Lamb Kebabs with Tzatziki
• Stir-Fried Broccoli Rabe
• Greek Baklava
• Cherry, Maple Butter, Candied Pecan and Oatmeal Crisp with Almond Ice Cream
Saturday | April 10 | 11:30am–1:00pm
Bread & Butter
Thursday | April 8 | 11:30am–1:00pm
Sprin�time Sensations chef instructor
$60 Experience some inventive spring-inspired recipes. • Spring Minestrone Soup • Risotto with Asparagus and Buttery Seared Scallops • Corn Muffins with Garlic Chive Butter • Blueberry and Lemon Curd Fool with Pistachio Brittle
cookbook signing Friday | April 9 | 11:30am–1:00pm
Modern Countr� C���in�
annemarie ahearn $55 Master your kitchen skills with these heartwarming recipes from the founder of Maine’s very own Salt Water Farm. • Fresh Lemon and Herb Focaccia with Housemade Seasoned Butter • Farro, Asparagus and Arugula with Herbed Buttermilk Dressing • Cast Iron Chicken Thighs with Leeks, Mushrooms and Cream • Strawberry Galette with Vanilla Bean Custard 22
Sprin� F lin�
cookbook signing Sunday | April 11 | 11:30am–1:00pm
Brunch in the Sun
va n e s s a s e de r $55
Welcome warmer weather with this spring brunch. • Buttermilk and Dried Cherry Scones with Clotted Cream and Cherry Compote • Truffle-Baked Eggs with
Mumbai to Maine® Series:
Indian Ta��ut cherie scott
$55 Come on in for this takeout menu! • Tandoori Masala Chicken Wings marinated, oven-baked chicken wings packed with tandoori masala flavor • Indian-Style Fish ’n’ Chips - spiced chickpea flour-battered haddock, masala potato wedges, pickled red onions and green goddess chutney • Warm Indian Cabbage - shredded, sautéed cabbage that’s loaded with flavorful spices • Alphonso Mango Shrikhand saffron-infused chilled mango yogurt pudding Saturday | April 10 | 6:00pm–7:30pm
B��f & R�ef
with Wine Pairings
Toast Heart Dippers • Housemade Breakfast Sausage • Microgreens and Spring Vegetable Salad • Butterscotch Pots de Crème with Vanilla Bean Whipped Cream and Dark Chocolate Shavings Tuesday | April 13 | 11:30am–1:00pm
Savor the F lavor chef instructor
$55 We mean business with this yummy menu. • Creamy Roasted Carrot Ginger Soup with Crispy Pancetta served with a Housemade Focaccia Wedge • Simple Oven-Roasted Salmon • Maple Balsamic-Roasted Sweet Potatoes • Bacon-Braised String Beans • Bavarian Apple Torte with Toasted Almond Ice Cream
jessica michaud $75 Surf and turf with wine results in a heavenly meal. • Maine Lobster Salad on Petite Brioche Toasts • Brown Butter-Poached Rib-Eye over Potato and Parsnip Mousseline with Mushroom Misti • Slow-Roasted Baby Carrots with Honey Glaze • Double Fudge Cheesecake
STONEWALLKITCHEN.COM/COOKINGSCHOOL
“Two thumbs way up! I enjoyed the meal and presentation immensely. In fact, if I lived closer, I would come every week.” Cathy B.
Wednesday | April 14 | 11:30am–1:00pm
G��d-Fortune Fare
pat t y r o c he $60
The future looks tasty with this Asian-themed meal. • Thai Citrus Salad - sweet, supremed pomelo fruit, chile, watercress, crushed peanuts and mint • Housemade Egg Noodles with Curry Coconut Sauce, Shredded Chicken, Cilantro, Peanuts and Lime Wedges • Five-Spice Pork Shoulder - slow cooked with soy sauce and brandy and served over a bed of jasmine rice • Sautéed Garlic and Ginger Bok Choy • Mandarin Orange Upside-Down Cake Thursday | April 15 | 11:30am–1:00pm
Bi�, Bold & Zesty
chef instructor
Friday | April 16 | 6:00pm–7:30pm
Sensational Maine Seaf���
dana moos
chef instructor
$65
$65
Maine lobster mixed with authentic Asian
Indulge in offerings from our fresh Maine waters. • Pan-Seared Jonah Crab Cakes with Roasted Red Pepper Aioli • Baked Scallop and Lobster Almondine • Honey-Roasted Carrots, Shallots and Cherry Tomatoes • Wild Maine Blueberry Swirl Ice Cream served in a Housemade Waffle Cone
cookbook signing Saturday | April 17 | 11:30am–1:00pm
All Thin�s Sheet �ak e!
$55
erin gardner
Things heat up with this spicy Tex-Mex menu.
$45
• Black Bean Soup with Tortilla Strips and Crema • Southwestern Pulled Brisket Sandwich topped with Pickled Red Onions and Creamy Slaw served alongside Housemade Chipotle-Seasoned Sweet Potato Chips • Avocado, Orange and Jicama Salad with Queso Fresco and Cilantro
These casual bakes are full of flavor and perfect for everyday occasions. • Served with a Light Lunch: Curried Carrot Soup with Herb Oil served alongside a Grilled Ham, Fig and Brie Sandwich • Blackberry Cashew Sheet Cake • Banana Strawberry Sheet Cake • Tropical Carrot Cake
• Tres Leches Ice Cream with Dulce de Leche Sauce
pat t y r o c he $50
You’ll make these classic recipes for many years to come. • Caesar Salad with Creamy Dressing, Croutons and Parmesan • Traditional Bolognese Sauce over Housemade Rosemary Pappardelle • Garlicky Ciabatta Bread • Apple Cherry Crisps with Vanilla Ice Cream
Far East Down East
flavors make for one fabulous meal! • Lobster Chilled Udon Noodles with Pickled Red Onions, Carrots, Blistered Shishito Peppers and Citrus-Soy Vinaigrette • Savory Scallion Waffles topped with Panko-Crusted Fried Lobster, Candied Bacon and a Drizzle of Wasabi Butter and Sweet Soy Glaze • Ginger and Lemon Zest Cheesecake with Lemon Basil Whipped Cream
cookbook signing Sunday | April 18 | 11:30am–1:00pm
International F lavors dana moos $60
Travel around the globe with this luncheon— and be back home in time for supper! • Jerk-Spiced Mini Sweet Potato Latkes topped with Buttered Lobster and Mango Jalapeño Salsa • Vietnamese Pulled Pork Tacos with Sriracha Aioli, Pickled Cucumber and Cabbage, Fried Egg and Cilantro a favorite at the Hospitality Maine 2019 Restaurant Expo! • Chinese Five-Spice and Port Wine-Poached
Friday | April 16 | 11:30am–1:00pm
Timeless Temptations
Saturday | April 17 | 6:00pm–7:30pm
Pears with Nutmeg-Scented Frozen Yogurt on the day of your class
Fish Turner Spatula This stainless steel and rosewood spatula is high quality and amply sized to flip, move, scrape and serve anything you cook. 877.899.8363
23
chef instructor $65
A splash of citrus adds flair to these dishes from start to finish.
Power Luncheon shanna & brian o’hea $45
Saturday | April 24 | 6:00pm–7:30pm
ebri el as seen on
ty
Citrus Sensations
Friday | April 23 | 11:30am–1:00pm
c
Tuesday | April 20 | 11:30am–1:00pm
Chopped
Sign up for an entertaining
ch ef
and delicious class with this fun duo!
• Lobster Escabeche with Lime, Blood Oranges and Jalapeños
• Tomato Basil Soup with Cheesy Croutons
• Seared Halibut with Citrus Beurre Blanc
• Smoked Chicken Waldorf Salad
• Warm Winter Wheat Berry Salad
• Vanilla Buttermilk Cupcake
• Roasted Brussels Sprouts with Brown Butter and Lemon • Citrus Chiffon Cake with Caramelized Grapefruit
with Chocolate Ganache
cookbook signing Friday | April 23 | 6:00pm–7:30pm
Bill’s Favorites
Wednesday | April 21 | 11:30am-1:00pm
Fresh from the Garden
chef instructor
$65 Bring the best of New England sea fare home to your kitchen. • Maine Lobster Tail on Chive Risotto with Watercress Cream Ratatouille • Crusted Halibut Filet on Roasted Garlic Mashed Potatoes with Buttered Asparagus and Sun-Dried Tomato Coulis • Chocolate Decadent Torte with Bitter Orange Sauce and Milk Chocolate Shavings
bill collins $60
pat t y r o c he $55
A New En�land Seaf��d �inner
You’ll love these classic
Sunday | April 25 | 11:30am–1:00pm
Brunch from Scratch
This fresh menu brings the best of the outside in.
recipes from Bill’s repertoire.
chef instructor
• Crab and Avocado on Garlic Crostini
$50
• Warm Beet, Strawberry and Bacon Salad with Sweet Wine Vinaigrette
• Classic Steak Diane
We’ll show you how to make the most of
• Jacques’ Rustic Potato Gratin
what’s already in your fridge and pantry.
• Yogurt-Marinated Chicken with Wildflower Honey and Orange Glaze • Rice Pilaf with Spiced Caramelized Onions, Cherries and Pistachios • Sautéed Asparagus with Parmesan • Lemon Roulade Cake with Honey Mascarpone Filling and Strawberry Mint Compote
with Caramelized Onions • Roasted Asparagus with Lemon • Orange-Scented Pots de Crème
cookbook signing Saturday | April 24 | 11:30am–1:00pm
Lunch with Friends
bill collins
Ste��in’ Up the Basics chef instructor
Join us for a lunch filled
$55
with Mediterranean flavors.
Join us for new and exciting ways to showcase basic ingredients.
• Roasted Red Peppers and Feta Cheese
• Roasted Beet Salad with Crumbled Blue Cheese and Fresh Dill Dressing
• Chicken Marbella with Olives and
• Pomelo Chicken Francese - pan-fried chicken cutlets with sweet citrus sauce
• Orzo with Spinach and Parmesan
• Crispy Fried Green Beans
$50
with Garlic Crostini White Wine - an update on a classic! • Roasted Zucchini with Caramelized Onions • Pomegranate Molasses Butter Cake
• Orange Chocolate Cannoli Cheesecake 24
with Walnut Pesto • Spinach, Bacon and Gruyère Breakfast Strata
Thursday | April 22 | 11:30am–1:00pm
• Rustic Mashed Potatoes with Fresh Herbs, Mascarpone and Butter
• Roasted Beet and Arugula Salad
STONEWALLKITCHEN.COM/COOKINGSCHOOL
• Roasted Tomatoes with Garlic and Balsamic • Sautéed Asparagus • Dark Chocolate Panettone and Pudding Tart with Fresh Sweetened Whipped Cream Tuesday | April 27 | 11:30am–1:00pm
Mama �ia!
chef instructor
$55 These Italian flavors really sing! • Italian Wedding Soup • Hunter-Style Chicken Cacciatore - braised chicken with a tomato-based mushroom and wine sauce • Parmigiano Reggiano Risotto • Warm Chocolate Cake with Vanilla Ice Cream
Wednesday | April 28 | 11:30am–1:00pm
Friday | April 30 | 11:30am–1:00pm
pat t y r o c he
P iz�a, Pasta & P i�za�z!
Friday | April 30 | 6:00pm–7:30pm
pat t y r o c he
From Land & Sea chef instructor
$65
$45
$65
The sea’s bounty is delivered
Discover some new and exciting ways
Steak and lobster are a match
straight to your plate.
to showcase everyday dishes.
made in culinary heaven.
• Lemon Dill Shrimp over
• Thin-Crust Pizza with Pesto,
• Maine Lobster Cakes with
What A Catch!
a Griddled Polenta Cake • Spicy Cioppino - a tomato-based stew loaded with mussels, clams, shrimp and fish • Classic Caesar Salad with House-Baked Garlic Bread Knots • Brown Sugar Blondie Bar with White Chocolate Chips, Vanilla Ice Cream and Salted Caramel Drizzle
Mozzarella and Parmesan
Roasted Red Pepper Aioli
• Baby Kale Salad with Roasted Shallot Vinaigrette and Candied Pepitas • Bucatini all’Amatriciana - housemade pasta in a classic red sauce with black pepper,
• Flank Steak with Cornmeal-Crusted Onion Rings and Creamy Truffled Spinach • Flourless Chocolate Torte with Vanilla Ice Cream
dried chiles and pancetta • Dark Chocolate Almond Biscotti with Espresso Gelato
Thursday | April 29 | 11:30am–1:00pm
Time for Thai
chef instructor
$55 You’ll want to make time for these Far East inspirations. • Thai Squash Soup with Yogurt and Cilantro • Thai Beef with Basil and Cabbage Salad • Spicy Shrimp and Chicken Curry
Shop the collection of kitchen essentials and pantry staples in our Cooking School Store and receive
10% Off the day of your class.
Coupon does not need to be provided in order to receive the discount; some exclusions apply. See a Cooking School associate for details.
with Sticky Rice • Thai Mango Pudding with Easy Coconut Ice Cream
Eco-Friendly Cutting Boards Exceptionally durable, easy to store and designed to prevent your knives from dulling, these boards are also heat resistant and dishwasher safe!
877.899.8363
25
stonewall kitchen COOKING SCHOOL
chefs
Kate Chaisson cooking school manager & chef instructor
John Bickerstaff
John Fiore
chef instructor
chef instructor
John has worked in the field
John grew up in rural
of culinary arts throughout
New Jersey, near the
Maine, New Hampshire and Massachusetts for the past 39 years and has
Delaware Water Gap, and meals at home were prepared with a definite
honed his skills at many fine-dining
slant toward his family’s Northern Italian
establishments during that time. He started
roots. He attended the French Culinary
Prior to completing the
out in the local area, working at the Stage
Institute, where he had the opportunity to
Professional Pastry Program
Neck Inn, the York Harbor Inn and Arrows
take several classes with Jacques Pépin, a
at the Cambridge School of Culinary Arts
Restaurant. He then joined a friend’s
chef John admires for his skill and
in Massachusetts, Kate spent a decade
catering business, A Moveable Feast, in
generosity in teaching. After graduating in
working as an aircraft mechanic for the
Portsmouth, New Hampshire, and from
2011, John worked at Park Avenue Seasonal
United States Air Force and earning
there spent a decade as head baker at Café
in New York City and Ninety Acres in
a Bachelor of Science in Nutrition from
Brioche in Portsmouth. John also spent two
Peapack, New Jersey. A love for seafood
the University of New Hampshire. Her
years as a baker at Beach Pea Baking Co.,
and the ocean drew him up the coast to
decision to pursue a longtime passion for
in Kittery, Maine. For the past 15 years,
southern Maine, where his family had
baking led to a position at the popular
he has served as a culinary arts instructor
vacationed annually. John worked at Moxy
Italian restaurant Tosca in Boston, where
at Essex North Shore Agricultural and
in Portsmouth, New Hampshire, before
she assisted in creating scratch-made
Technical School in Hathorne,
eventually opening his own restaurant,
desserts on a daily basis. A move up to
Massachusetts. Most recently, John has
1720, in Ogunquit, Maine, in 2019.
Maine brought Kate to our Cooking School,
shared his talents with Stonewall Kitchen
His food there comprised of a rotating
a change that has allowed her to find
as our lead prep cook and now as our
five-course tasting menu that centered on
the perfect balance between
full-time in-house chef. In his classes, he
New England fare using local ingredients.
cooking and teaching.
hopes to pass along techniques, knowledge
John lives with his two retriever dogs,
and insights that professionals can use to
Allie and Winnie, and enjoys painting,
create incredible dishes. John is also the
sculpting and gardening.
Jane St. Pierre executive chef instructor
proud father of four grown children.
Jane credits her mother and
Danielle Henry
grandmothers for her love of
chef instructor
cooking. Growing up with her five sisters, three brothers, parents and grandparents all under one roof, she rarely went out for meals. Instead, everyone was welcome to cook, including Jane, who was five years old when she first learned how to make homemade pasta. Subsequent years of practical food knowledge and hands-on cooking led Jane to open a kitchenware retail shop and catering business in 2008. At the same time, she began teaching cooking classes. Specializing in corporate team building, private parties and lunchand-learn sessions for seniors, Jane enjoys sharing her skills with all types of groups. In her free time, she actively takes part in raising money for the March of Dimes.
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Melissa Boyle chef instructor Melissa’s culinary interests
A native of Buxton, Maine,
began at a young age making
Danielle is a small-town girl
family meals with her mother.
with a big city attitude.
She graduated in 2007 from the culinary
Classically trained in baking and pastry
arts program at Eastern Maine Community
from Johnson & Wales University, Danielle
College (EMCC) and went on to work in
has shared her talents in restaurants
several restaurants and cafés and as a
throughout Vacationland, from exciting,
personal chef, specializing in menus for
fast-paced Portland to the sleepy shores of
food allergies. She then worked as a sous
Vinalhaven, an island off the coast of
chef and pastry chef at Husson University,
Rockland. Her work as a pastry chef has
where she discovered a love for teaching.
been highlighted in Down East magazine
This led her to return to EMCC to teach
and the Portland Press Herald. Danielle
culinary arts. Melissa has a passion for
loves to share her knowledge and
creating great food experiences and for
experiences through great storytelling, and
getting students excited about making
she is passionate about teaching, learning,
amazing food for family and friends. She is
traveling—and cats. One day she hopes to
also an artist who creates with watercolors
be able to travel the world, eating every
and copper. Melissa likes to spend time
dessert and petting every cat along the way.
at the beach and plays the steel drums.
STONEWALLKITCHEN.COM/COOKINGSCHOOL
g u e st c hef s Denotes Cookbook Author
Denotes Celebrity Chef
Annemarie Ahearn
Denotes Beer Pairing
Beth is a New York City-
Annemarie first fell in love
based recipe developer and
with cooking in college
food and wellness writer. Her
during a stay in France, where she studied Provençal cuisine and
Denotes Wine Pairing
Beth Lipton
recipes and writing regularly appear in print for Clean Eating and Paleo
visited the open-air markets. She worked in
magazines and online for Epicurious, Clean
high-profile restaurants and magazines in
Plates, Furthermore, FoodNetwork.com
Paris and New York and earned a degree
and others. She is the former food director
from the Institute of Culinary Education
at Health and All You and the author of two
before eventually moving to Maine. In 2009,
cookbooks: Peaches and You Made That
she founded Salt Water Farm, a cooking
Dessert? Beth is the resident chef at
demonstration classes
school for home cooks, based in an antique
Middleberg Nutrition, where she teaches
taught by our own chefs
barn overlooking Penobscot Bay. Annemarie
one-on-one and group cooking classes. She
plus professional chefs from around
is the primary instructor at the school and
is a graduate of the chef training program
the world. This talented lineup
teaches both weeklong workshops and
at Natural Gourmet Institute and the pasty
includes trained culinary experts, food
specialized cooking classes. She also runs a
arts program at Walnut Hill College.
stylists, nutritionists, food editors and
program called Back to Basics that teaches
Class Dates | March 19
cookbook authors who bring their
fundamental cooking skills to high school
specialized skill set to our Cooking
students in Maine. In 2010 Annemarie
School. A cooking class assigned to
was named “Top 40 Under 40” (before she
O
ur Cooking School hosts
“Chef Instructor” will be with any one of our knowledgeable in-house chefs.
turned 30) in Food & Wine magazine. She is the author of Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea
Lodge® Cast Iron Skillet Extremely durable and versatile, this pre-seasoned skillet features even heat distribution.
and contributes a monthly recipe column to Down East magazine. Salt Water Farm has been featured in Bon Appetit, the New York Times, the Wall Street Journal, the Boston Globe and the Portland Press Herald. Class Dates | April 9
Available for purchase in our Cooking School.
Bill Collins Bill is a personal chef, cooking instructor, author and recipe developer. After first graduating from the Cambridge School of Culinary Arts, he went on to work for high-end establishments like the original Ritz-Carlton in Boston as well as Harbor Sweets, a handmade chocolate company located in Salem, Massachusetts. In 2001, Bill made the transition from restaurants to life as a personal chef, starting his own business to service a wide range of tastes and a diverse clientele. He also appeared for five years on Mass Appeal, a live lifestyle show on an NBC affiliate, and has authored four cookbooks geared toward teaching kitchen basics: Knife Skills, Making and Using Vinegar, How to Make Chocolate Candy and Making Caramels. Presently, he travels throughout New England and beyond, teaching private group lessons that transform people of all levels into the cooks they want to be. Class Dates | November 20 & 21 January 22 | March 12 | April 23 & 24
on the day of your class
877.899.8363
27
Brent Hazelbaker
Chris Toy
Dana Moos
At the age of 19, Brent
Hailing from a restaurant
Dana is a real estate broker,
enrolled at Le Cordon Bleu
family, Chris learned to cook
cookbook author, chef and
in Scottsdale, Arizona.
in his parents’ kitchen and
former innkeeper. Since
Following graduation, he spent the next 10 years working in various
has since become skilled in
moving from the D.C.
marrying Asian ingredients with local
suburbs of Maryland to Maine in 2004, she
restaurants along the West Coast, including
offerings to create flavorful fusion cuisine.
has wholeheartedly embraced the state’s
a stint as a sous chef at Tra Vigne in
He has been teaching Asian cooking for
slogan, The Way Life Should Be. In two
St. Helena, California, under then-executive
more than 30 years and is the author of the
editions of her book The Art of Breakfast,
chef and Food Network star Michael
best-selling cookbook Easy Chinese
she shares her secrets and recipes for the
Chiarello. In 2007, Brent moved to
Cookbook: Restaurant Favorites Made Simple.
gourmet breakfasts she originally served at
Philadelphia where he was a sous chef at
Chris’s popular classes integrate his love of
her acclaimed B&B, which was recognized
Parc and then an executive chef of Zavino
teaching with an appreciation for great food
for its delectable three-course morning
Hospitality. With his focus on organic
and incorporate a diversity of methods,
meals by such prominent publications as
agriculture, farm-to-fork cooking and
aromas and tastes for a truly unique
Condé Nast Traveler. Dana continues to
butchery, Brent eventually relocated to
experience. They also focus on one guiding
work within Maine’s hospitality and food
Portsmouth, New Hampshire, to be the
principle: food is much more than nutrition;
industries, selling B&Bs, inns, hotels and
executive chef of The Green Monkey and
it feeds the spirit of your family and friends.
motels throughout the state while also
the consulting executive chef for the
Class Dates | November 7
writing for Edible Maine, a local food and
opening of two Dover, New Hampshire,
beverage publication. Her latest book,
eateries: 7th Settlement and Earth’s
Christine Burns Rudalevige
Harvest. Currently, Brent is working as a culinary director for Martingale Wharf,
Christine is a seasoned food
continuing to share his knowledge
writer and classically trained
of horticulture and farming through his passion for cooking. Class Dates | November 8 | December 20 March 21
Cherie Scott
cook living in Brunswick, Maine. Her work and original recipes appear regularly in print for publications like Cooking Light, Eating Well, Fine
Believing the plate is her canvas, she loves to put simple ingredients together in beautiful and unique ways. Class Dates | November 28 & 29 January 9 & 10 | February 27 & 28 April 17 & 18
Cooking, Edible Maine and The Coastal Table as well as online for Food52. Her weekly
Mumbai born and raised,
column in the Portland Press Herald,
Cherie now calls Maine her
“Green Plate Special,” focuses on cooking
home, having previously lived
and eating sustainably sourced foods from
in Canada, New York and
both land and sea. (Her award-winning
New Jersey over the past two decades. In
cookbook published by Islandport Press in
2015, she launched her blog, Mumbai to
2017 shares the same name.) Christine
Maine, in an effort to reconnect with her
started working in professional kitchens at
deep Portuguese-Indian (Goan) culinary
age 15, completed her formal culinary
roots. Through her writing and recipes,
school training at 42 and has most recently
Cherie shares signature family dishes and
enjoyed the thrill of co-owning Butter + Salt,
the nostalgic anecdotes of her youth in
a pop-up restaurant company based in
Mumbai while also celebrating the beauty
Brunswick. She is also doing her part
of Maine and its great gastronomic talent.
to make cooking at home once again
Class Dates | January 9 | February 6 March 6 | April 10
commonplace, conducting monthly classes for students of all income levels. Class Dates | December 12 | January 23 March 13
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Lobster: 75 Recipes Celebrating America’s Favorite Seafood, will be published in 2021.
STONEWALLKITCHEN.COM/COOKINGSCHOOL
the perfect venue Book our Cooking School for private parties and rehearsal dinners as well as special and corporate events!
Erin Gardner
Katherine Alford
Krisztina Perron
Erin is the creator of
Katherine has a proven track
Krisztina’s love for cooking
ErinBakes.com, author of
record in food. She ran a
began at an early age. As the
Great Cake Decorating,
New York Times 4-star
daughter of restaurant
Erin Bakes Cake and Procrastibaking and a Craftsy instructor. She’s also a regular contributor to Craftsy’s The Cake Blog and American Cake Decorating magazine. Erin previously worked as a pastry chef in numerous New England kitchens, including Boston’s legendary Locke Ober, before opening
kitchen, was a Greenmarket
owners who immigrated from
Manager and was an instructor and the
Hungary, she practically grew up in the
director of Peter Kump’s Cooking School
kitchen, learning the recipes and traditions
(now the Institute of Culinary Education).
of her family’s culture. To turn her passion
She spent the past 20 years at the Food
into a profession, Krisztina enrolled in a
Network, where she led the culinary team
fast-track program at Johnson & Wales
Wild Orchid Baking Company. She quickly
for TV, digital and print. Katherine ran the
University, earning a degree in culinary arts.
became the go-to cake designer for premiere
test kitchen that created multiple award-
Following graduation, Krisztina rolled up
events, even competing on and winning
winning cookbooks, including IACP
her sleeves and got to work, taking jobs in
Food Network’s Sweet Genius. Seven years
finalists, Food & Wine Best of the Best and
fine-dining establishments and banquet
and two babies later, Erin decided to share her
New York Times best-sellers. She oversaw
halls at high-end hotels and country clubs.
love for baking and cake decorating through her
recipe development and had a column in
In 2013, she opened The Wooden Spoon
blog, classes and content creation. She has been
Food Network magazine, the number-one
Catering Company in Amesbury,
food magazine with a monthly reach of over
Massachusetts, and has since carved out
named one of the best wedding cake makers in the country by both Martha Stewart Weddings and Brides, and her work has been featured in media outlets like Oprah.com, Town & Country, OK Magazine, Huffington Post and HGTV’s DIY Network. When she’s not talking about cake, you can find her exploring New Hampshire’s
1.3 million readers. She grew up in
a successful career in catering, even winning
Washington, DC, in a politically active
the Couples Choice Award three times
family; her passions are food and politics.
from WeddingWire.com. A licensed
Class Dates | December 5
vocational teacher, Krisztina leads cooking classes throughout New England,
Seacoast and Lakes Regions with her family.
Kathy Gunst
Class Dates | March 27 | April 17
Kathy is a James Beard
Jessica Michaud Jess has been passionate about food ever since her first trip abroad to Switzerland at the age of 13. While there, she often went grocery shopping and cooked meals with her host family, a routine that she enthusiastically recreated with her own family when she returned home. Shortly thereafter, Jess started working in restaurants, eventually pursuing a degree in food science and nutrition at the University of New Hampshire and the University of Maine, Orono. After graduation, Jess continued to seek out jobs at various restaurants and catering companies within the area. She has recently moved into the field of wine distribution, selling for Pine State Beverage in Maine. Jess is also involved with the community, chairing Seacoast Share Our Strength, a nonprofit organization that hosts Taste of the Nation and Share Your Love dinners to raise money to feed local children in need. Class Dates | November 7 | February 13 April 10
Award-winning journalist and the author of 15 cookbooks. Her most recent books include Soup Swap and Rage Baking (with coauthor Katherine Alford). She is the award-winning resident chef for NPR’s Here and Now, heard on more than 550 public radio stations with more than 5 million listeners. She writes for many publications, including the Washington Post, Eating Well, Yankee, the New York Times, Food & Wine and others. Kathy teaches food journalism and cooking at schools and universities around the globe. Class Dates | December 5
happily sharing her knowledge about international cuisine with the next generation of culinary professionals. Class Dates | January 31 | February 21
Monique Meadows After graduating from the State University of New York at Oneonta with a degree in art and journalism, Monique initially began a career in advertising as an art director in Phoenix, Arizona. That was until 2006, when she relocated to Maine and became the manager of THE CLOWN, an eclectic retail shop in York that specializes in wines, contemporary art, European antiques and Italian specialty food products. In 2013, she studied with the internationally recognized Wine &
“This was just the thing to get me out of my cooking rut. I left with recipes, techniques and a belly full of delicious food!” Linda S.
Spirits Education Trust in Boston and earned a WSET Level III Certification with merit. Today, Monique advises several local restaurants and regional event planners on wine selections and is a contributing photographer and writer for Tone Publications. Class Dates | December 19 | January 16 March 6 877.899.8363 29
Morgan Avery
Patty Roche
Stephanie Cmar
Morgan is a holistic,
A self-described “butcher’s
A contestant on Season 17
plant- based chef and health
daughter,” Patty credits her
of Bravo’s Top Chef and a
coach based in Portsmouth,
father for her love of food,
front-runner on Season 11,
New Hampshire. After adopting a vegan lifestyle and learning how to make wholesome, satisfying meals at home, she went on to study nutrition, becoming a certified health coach through the Institute for Integrative Nutrition as well as a Plant-Based Professional through
affection for liverwursts, commitment to giving back and enthusiasm for having fun. Growing up, the family business was lovingly referred to as “Beef House,” which is where she learned how to size a side of beef and the right way to treat customers. Known for her entertaining demeanor and fun-loving attitude,
Stephanie Cmar is back to show the world she has what it takes. Possessing a genuine passion for cooking from a young age, Stephanie was only 15 when she began working in the food industry at the Muffin Shop in Marblehead,
Patty brought more than 25 years of restaurant
Massachusetts. She graduated in 2007 from
the Rouxbe Cooking School. Following
and catering experience with her when she
Johnson & Wales University and returned
her training, Morgan launched her own
joined the Stonewall Kitchen family. She was
to Boston to begin her career at the Top of
business, through which she offers meal
the Cooking School’s first manager and over the
the Hub restaurant. From there, she went to
services, cooking classes, wellness
years has taught classes, been involved in visual
work with Barbara Lynch Gruppo as a line
workshops and health coaching. A steadfast
merchandising and food styling and worked in
cook at B&G Oysters, where she quickly
believer that eating right is one of the best
our test kitchen and Café. She also completed
rose through the ranks to the position of
things we can do for our bodies, she also serves on the board of Seacoast Share Our Strength, an organization that raises money to help fight childhood food insecurities in the community. Her classes may be veggie-centric and vegan, but her cooking has been known to satisfy even the most adamant of meat lovers. Class Dates | March 20
an intensive culinary program at Atlantic Culinary Academy in Dover, New Hampshire. Patty’s latest adventure finds her as the banquet manager at The View at Pepperrell Cove in Kittery Point, Maine.
Class Dates | November 4, 6, 11 & 12, 18 & 19 | December 2, 4, 9, 11, 16, 18 January 6, 8, 13, 15, 20, 22, 27, 29 February 3, 5, 10, 17, 18, 24, 26 March 3, 5, 10, 12, 17 & 18, 24, 31 April 7, 14, 16, 21, 28, 30
Nicole Galbadis Cooking has always been a passion for Nicole, who enjoys combining the rich, bold flavors of Italian cuisine with lighter Mediterranean fare to create culinary magic. Living abroad in Greece, she learned volumes about the local culture and food and eventually began to teach
Kitchen as the executive chef, crafting a menu that reflects her personal cooking style with French and Italian dishes that have a Middle Eastern spin. After a year at
End, where she worked to master the art of making pasta. During that time she also
Brasserie at one of Maine’s
worked part time as a private chef and
Kennebunk Inn. The Academe’s signature lobster pot pie helped put the culinary couple on the map following spotlights in Oprah on Food Network’s The Best Thing I Ever Ate,
Nicole and her family are happily back in
on Travel Channel’s Food Paradise and in
New England, she loves sharing her
Travel and Leisure’s 2014 Holiday Gift Guide.
knowledge of Mediterranean flavors and
Their lobster white truffle pizza has also appeared on the O-List in Oprah Magazine and on Travel Channel’s Food Paradise. Both highly regarded for their talents in the kitchen, Shanna was invited to represent the duo and put her skills to the test during appearances on Food Network’s Chopped and Beat Bobby Flay!
Class Dates | November 20 | March 26
STONEWALLKITCHEN.COM/COOKINGSCHOOL
opened the pop-up Stacked Donuts in Boston. In 2015, Stephanie joined Fairsted
and owners of Academe
American Embassy community. Now that
30
showcasing her culinary prowess by competing on Top Chef. After the show, she
Shanna and Brian are the chefs
most popular tourist destinations, The
April 23
like Stir and No. 9 Park, eventually
Venetian restaurant SRV in Boston’s South
Magazine as one of Gayle King’s favorite foods,
Class Dates | November 6 | January 15 April 9
hone her fine-dining skills at restaurants
Shanna & Brian O’Hea
cooking classes of her own for the
techniques with a whole new audience.
sous chef. Stephanie continued to further
Fairsted, Stephanie took a position at the
discovered that she loved the creative freedom of working for herself and cooking for small groups. She has since become a full-time private chef for multiple families and also caters upscale intimate dinner parties. Class Dates | November 13 & 14 April 2 & 3
Tom Madden Tom is a Southern Maine
notes
native and co-founder of Lone Pine Brewing Company in Portland, Maine. His main focus at Lone Pine is creating and brewing approachable, American-style beers for an evolving consumer palate. Tom participated in the intense study of the complementary nature of beer and food while earning a Certified Cicerone® professional accreditation, making him one of only six individuals to carry that distinction in the state of Maine. Class Dates | November 21 | January 30 March 13
Vanessa Seder Vanessa is a chef, food stylist, recipe developer, teacher, author and co-founder of the culinary design collaborative Relish & Co. She has been featured on several radio programs, including WGAN News Radio and NPR’s Faith Middleton Food Schmooze and has appeared on NBC Portland’s 207 and Hallmark Channel’s Home & Family. A graduate of the Institute of Culinary Education, Vanessa has developed numerous recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh magazine, Ladies Home Journal— where she previously served as an associate food editor—and her own book, Secret Sauces, which received Honorable Mention at the 2018 Readable Feast Awards. As a food stylist, Vanessa’s work has ranged from television to print and included national brands such as Perdue Farms, Barney Butter and Coleman’s Mustard. She currently lives with her family in Portland, Maine, where she is always cooking up new ways to lend her expertise to burgeoning chefs. Class Dates | November 15 | December 13 January 17 | February 7 | March 7 | April 11
Thank you Clarke, New England’s official Sub-Zero and Wolf Showroom and Test Kitchen, for providing Stonewall Kitchen with all of our top-of-the-line equipment. Now we’re really cookin’!
877.899.8363
31
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Cookbooks sold separately.
Chris Toy
Vanessa Seder
Bill Collins
Dana Moos
November 7
November 15 | December 13
November 20 & 21 | January 22
November 29 | January 10
January 17 | February 7
March 12 | April 23 & 24
February 28 | April 18
Erin Gardner
Annemarie Ahearn
March 27 | April 17
April 9
March 7 | April 11
Kathy Gunst & Katherine Alford
Christine Burns Rudalevige
December 5
December 12 | January 23 March 13
Plus, a visit from Top Chef Contestant Stephanie Cmar on November 13th & 14th and April 2nd & 3rd!
f o r r e s e r vat i o n s
Call 877.899.8363 or Visit stonewallkitchen.com/cookingschool